1. A HOT oven, 500-550 degrees is best, and a pre-heated pizza stone (let it heat up from cold with the oven, and let it heat 30 minutes to an hour in the oven before using).
2. 14oz fully fermented dough - Let dough age for a day in the refrigerator, then bring it to room temp before using. If you start at room temp with dough, you won't need a "dough docker" or to poke holes in the dough before you bake it.
3. 7 oz of high quality mozzarella cheese - shred it yourself, you'll be able to taste the difference.
4. Sauce (your preference on type) - enough to lightly cover the dough leaving about a one-inch "rim" clear around the dough.
5. Toppings of your choice - diced, sliced, or otherwise prepped for using on a pizza.
6. A pizza peel (tool for putting a pizza in the oven and taking it out).
7. A good pizza cutter - trust us. Invest in a good one.
Preheat your oven and pizza stone. Allow your dough to come to room temperature (at least 30 minutes resting on the counter, covered lightly with plastic wrap). When ready, stretch your dough to your desired size. Do not use a rolling pin - use your hands and the "driving the wheel" technique to size/shape your dough. A 14" dough will make about a 14" pizza. Spread your sauce gently over the pizza, leaving an outer 1" ring free of sauce…. that will become your crust. Sprinkle your shredded mozzarella over your pizza. For a change, you can take a 7 oz. ball of mozzarella and slice it into 1/2" rounds and place those on your pizza instead of shreds. Top your pizza, and use the peel to put the pizza into the oven, placing it on your stone. Most pizzas will take 7 to 10 minutes to fully bake. Once the cheese is bubbly and the crust is a nice golden brown, use the peel to remove the pizza from the oven. Place on a surface for cutting, and use a pizza cutter to slice. Then enjoy!