mixing bowl

16×12 baking sheet (approx)

450g all purpose flour

350g warm water (105°), divided

27g extra virgin olive oil

9g active dry yeast

9g coconut sugar

9g sea salt

your favorite pizza toppings

1. In a large bowl, combine 50g warm water, yeast, and sugar. Let the mixture sit for 5 minutes, until it becomes foamy.

2. Add the flour, evoo, and salt. Slowly stir in the remaining water, until a shaggy dough is formed.

3. Knead the dough on a lightly floured surface for about 15 minutes, until smooth. Form the dough into a ball.

4. Coat a bowl with evoo and place the dough inside. Cover and let the dough rise for 1.5 hr

5. Punch down the dough, then add it to a sheet pan coated with olive oil. Use your fingertips to gently spread the dough (it will not yet reach the edges of the pan).

6. Cover the pan and let the dough rest 20 minutes.

7. Preheat the oven to 425°F.

8. Spread the dough to the edges of the pan and dimple with your fingers. Top with sauce, cheese, and toppings (as desired).

9. Bake at 425° for 20-25 minutes. Let the pizza rest for 5 minutes before slicing. Serve with a fresh house salad and a glass of red wine!

Leftovers

This pizza is best enjoyed fresh. Store any leftovers in a single layer in an airtight container in the refrigerator for up to 3 days. Reheat slowly in an oven preheated to 375°F for about 10 minutes.

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