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3½ c flour, plus more

2¼ tsp instant yeast

1 Tbsp salt

1 Tbsp sugar

1½-1¾ c warm water (100°-110°F)

1½ Tbsp olive oil, plus more

Fresh mozzarella

Vegetables and/or meat

Parmesan

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1. Add 3½ c flour, yeast, salt, and sugar to a bowl. Combine water and 1½ Tbsp of olive oil. (1½ c water is easier to handle; 1¾ c produces a better dough.) Pour water mixture into the bowl. Mix with a rubber spatula. Once combined, continue to fold in dough until dough forms.

2. Coat a second large bowl with olive oil. Pour dough into oiled bowl, using rubber spatula to help transfer. Cover with a towel and set in a warm spot to rise. Allow to rise for at least 30 minutes and up to 2 hours.

3. While dough is rising, grate mozzarella and slice toppings.

4. When dough is done rising, preheat oven to 475°F. If using sheet pan, cut parchment to cover bottom; set aside. Place pizza stone (1st choice) or sheet pan (2nd choice) on middle rack.

5. Turn dough out onto floured surface. Flour top of dough. Put a little olive oil on your hands to prevent dough from sticking.

6. Fold dough in half from each side, adding more flour if sticky. Fold back of dough to front edge. Using palm push down and back, driving through the hand. Rotate 90°. Repeat 5-6 times, flouring top of dough occasionally.

7. Cut dough in half. Fold under each edge to create two balls of dough.

8. Use a wooden cutting board as a pizza peel. Flour cutting board and place one dough ball in the center. Using both hands, with one on top of the other, poke the dough in circles. Once it begins to form a circle, flip over. Flour top of dough, and repeat poking in circles. Repeat process of flipping, flouring, and poking two or three times. When the dough has relaxed, begin stretching the edges.

9. Pinch up the edges to form the crust.

10. Place a dollop of tomato sauce in center of dough and spread out with the back of a spoon. Top with mozzarella and sliced vegetables and/or meat.

11. If using a sheet pan, place parchment paper in the bottom. If using a pizza stone, flour pizza stone. Gently transfer pizza. Bake for 10 minutes, keeping an eye on it so it doesn't overcook.

12. Top hot pizza with freshly grated Parmesan.

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