3/4 C plus 1 T (4 oz) Unbleached Flour
1/2 tsp Instant Yeast
1/2 tsp Sugar
1/2 tsp Salt
1/3 C (2.75 oz) Water
Preheat oven with stone for at least 45 minutes. Turn your oven as hot as it will go.
At least 1 hour before shaping, or for best flavor development, 8-24 hours ahead, mix all the ingredients only until all the flour is incorporated (no more then 1 minute). Place in a lightly oiled bowl and loosely cover with plastic wrap. If using the next day, let it sit for about an hour and then put it in the fridge. Remove it 2 hours prior to shaping to warm. Otherwise let it sit on the counter until ready to use.
Roll or toss dough until thin and about 10 inches in diameter. Place on a well floured (or cornmeal covered) pizza peel or on a piece of parchment. Layer sauce and toppings. Carefully place on pizza stone and let bake until crust and cheese are browned 8-10 minutes.
If the crust is cooking faster than the cheese, move the stone away from the heat. If the cheese is cooking faster than the crust, move the stone closer to the heat. You will have to play with the levels and cooking times for your oven. Electric and gas cook differently, so be aware of that as you bake.
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