Measure (USA) Ingredients Metric Equivalents*

1⁄2 cup Water (90-100°F) 120 ml at 32-38°C

2 teaspoons Active dry yeast 10 ml
1 teaspoon Sugar 5 ml
1 1⁄2 lbs. (~5 cups*) Bread flour 680 grams
2 teaspoons Kosher salt 10 ml
1 tablespoon Olive oil 15 ml
1 1⁄4 cups (10 oz.) Water 300 ml
*If using measuring cups, stir flour first, spoon into the cup and level off.

1. Sprinkle yeast on top of water, sprinkle sugar on yeast and stir gently. Let sit
until foamy, 15-20 minutes.
2. Measure flour, salt and oil into a large bowl. Add the yeast mixture and
remaining water. Stir to incorporate.
3. Scoop the dough mixture onto table or countertop for kneading.
4. Knead dough until smooth and elastic, about 5-8 minutes. Time will depend on
the speed and force applied during the kneading process.
5. Round the dough and place back in bowl. Cover and let rise until doubled.
Take dough out of bowl and divide into pieces.
6. Round, flour generously and cover. Let rest until risen 1 1⁄2 times in size. Pizza
Dough is ready to use.

Pizza Preparation and Baking

1. Preheat oven to 400°F. If using a pizza stone, let it preheat in the oven as per
instructions.
2. Stretch one piece of dough into desired shape. Place the dough on a peel
sprinkled with cornmeal or flour.
3. For traditional pizza, top with Susan's Pizza Sauce and shredded mozzarella
cheese. Other toppings may be added at this point. If using fresh sausage,
make sure that it is fully cooked before using as a pizza topping.
4. For non-sauce based pizza, try Susan's Roasted Veggie Pizza or toppings of
your choice. Brush olive oil over the top of the dough and place desired
toppings. Be careful not to make the topping too thick as it won't bake
properly. If you are using a peel, be careful not to get oil on the peel.
 5. Slide the pizza onto the pre-heated pizza stone and bake for 20-30 minutes.
6. If not using a pizza stone: place dough on a large oiled baking sheet and apply
toppings. Bake as above.
7. The pizza is ready when the bottom is nicely browned and the sauce is
bubbling through the melted cheese on the top.

Notes:

 Metric equivalents are approximate.

 You can substitue any uniodized salt for the Kosher salt.
 Quantity of water may fluctuate due to ambient humidity.
 Water temperature will depend on room temperature. The goal is to have a
final dough temperature of around 80 ° F. On a hot day, cooler water should
be used.