Pizza Night

Pizza night. The following recipe works well.

Pizza 4 Crusts					Pizza 6 Crusts
4.25	cup	flour			6.375	cup	flour
1.75	teaspoons	salt			2.625	teaspoons	salt
1	teaspoons	yeast			1.5	teaspoons	yeast
0.25	cup	oil			0.375	cup	oil
1.75	cup	water			2.625	cup	water

Put yeast, oil, water, salt, and half of the water into a mixing bowel. Mix well until all ingredients are mixed and the yeast is well disbursed. Add the rest of the flour. As the dough becomes unmixable, kneed on a floured surface for 7-10 minutes by hand. If using Kitchen aid, adjust time appropriately. Divide the dough into the number of balls you are making. Place in an oiled baking dish, oil the tops and sides of dough balls with oil using a pastry brush. Cover dish with cling wrap and put in the refrigerator over night.

Pull dough out an hour ahead of assembly and let it come to temperature. Roll out dough on corn mealed peel to 14 inch circle. Sauce the shell, put ingredients on sauce. Then grade or sprinkle graded cheese onto pizza. You should use less cheese then when you perhaps made pizza before. Slide pizza onto preheated pizza stone. Oven or gas grill should be preheated to 500 degrees. Gas grills work the best, even in winter. Slide pizza gently, giggling peel as the pizza slides off. With your other hand you can put a final adjustment as it sets onto the stone. (Use a metal spatula) Cook seven minutes.

Note: If you cook at less then 500 degrees the pizza will take too long to cook and start to dry out. At 500, the crust will pop and cook just as the top comes to temperature. Take pizza off grill, slide onto wire cooling rack for about 3-5 minutes. Slide onto cutting board, cut and eat.