## Preparation Measure by weight (Not volume): - **153 grams** all-purpose flour - **153 grams** 00 (double-zero) flour Add these to a bowl, with **1 teaspoon salt**, and mix. (If you don’t have a kitchen scale, it’s about a cup of each flour.) Measure out, by weight: - **220 grams lukewarm water** (warm enough that you can touch it - not quite as warm as you might like a bathtub to be) (it’s about a cup by volume) Add to the water: - **¾ teaspoon active dry yeast** - **A splash of extra-virgin olive oil** (about a teaspoon if you feel the need to measure) ## Making the Dough Give the liquid a quick stir, then add it to the bowl with the flour. Mix this with a wooden spoon until it all comes together as a dough. Then dump it onto a board or your (clean!) countertop, with a little flour, and **knead it for 3 minutes**. Then shape it into a ball, cover with a clean dry tea towel, and **let it rest for 15 minutes**. After it rests - **knead it again for 3 minutes** (notice how the texture has changed!), then **divide it into two equal pieces**, use some flour to shape each into a tidy ball, spray some plastic wrap with cooking spray, place atop the dough, and put that tea towel over the plastic. Leave it on the counter to rise; **set a timer for one hour**. Continue with your happy hour while you wait for the magic to happen. Preheat your oven to as hot as it’ll go - **500 to 550F**. Ours goes to 550F. Have your pizza stone on the bottom rack of the oven so it can get hot. (It’s important for the stone to be thoroughly heated - it helps bake the pizza from the minute the dough comes in contact with it.) ## Preparing the Pizza Gently shape each ball into a round **10” - 12”.** Thinner in the middle, thicker around the outside. Make sure the bottom is well floured so it doesn’t stick to the board. Add several tablespoons (serving spoons) of marinara or your favorite pizza sauce, and spread it around, almost but not quite to the edges. Shake some dried oregano atop. Top with about a cup of shredded mozzarella, torn pieces of fresh mozzarella, and a handful of pepperoni slices. (Use your own favorite toppings here - but don’t overload the pizza because you don’t want it to get soggy. Soggy pizzas = sadness. Nobody wants to be sad.) Sprinkle some corn meal onto a pizza peel, then carefully transfer the dough onto it. Give it a little shake to make sure it’s not sticking to the peel. Transfer the pizza from the peel directly onto the pizza stone. Set a timer for 7 minutes, but watch the pizza - when the cheese and crust are just starting to brown, it’s time to remove it from the oven. (We did 7 minutes at 550, but if your oven only goes to 500, it might take 8 or 9 minutes.) Remove from the oven to a pan. Let it cool for a minute or two. Then slice and enjoy. Cheers!