This is my brother Rick’s recipe. I’ve made a few changes over the years but he deserves the credit for the main recipe. You will need a pizza stone. Heat the stone in a 500 degree oven for at least one hour before baking first pizza.

Heat Pizza Stone in 525 degree oven for one hour.

For the dough:

6 c All purpose flour

2 c lukewarm water

3 tbsp active try yeast

6 tbsp olive oil

1 tbsp sugar

1 tsp salt

For the Sauce:

2 20 oz cans San Marzano DOP whole tomatoes

2 cloves garlic (chopped)

2 tbsp extra virgin olive oil

Toppings:

Cheese blend: shredded mozzarella, shredded asiago, shredded provolone, grated romano

oregano, sausage, banana peppers (whole), vidalia onion (caramelized), artichoke hearts, mushrooms (sauteed in a little butter)

Preparing the dough:

1. Mix lukewarm water and yeast, stir and let stand until bubbling, about 5 minutes
2. Add olive oil to water-yeast mixture and stir
3. Combine water-yeast-oil mixture with flour, sugar and salt in a mixer or bread machine. If using bread machine, process according to pizza dough setting. If using a mixer, mix on low until ingredients are fully incorporated (dough will be sticky). Let rise for 1 hour in an oiled bowl. Cover dough with a warm wet towel.
4. Transfer dough to a floured work surface and knead for 2-3 minutes. Cover with wet towel and let rest for 5 minutes.
5. Separate dough into 4 equal balls and knead each for 2-3 minutes. Cover again with wet towel and let rest for 5 minutes.
6. Work one of the dough balls on a floured work surface into an thin circular or oblong shape; Transfer to pizza peel dusted with corn meal.
7. Brush olive oil oil on dough and poke holes throughout with a fork.
8. Add sauce, sprinkle with oregano, salt, pepper and toppings as desired and bake for an 10-12 minutes. Let cool for several minutes on wire rack prior to cutting and serving. This will prevent the bottom from becoming moist.

Pro Tips:

1. Use good cheese, especially low moisture mozzarella
2. Put toppings on top of sauce, then cover with cheese