PIZZA

1. The yeast needs around 7 minutes to activate, so add warm water, add the yeast, and let stand. Avoid using boiling water as it can destroy the yeast.
2. Olive oil and honey are whisked in. Salt and flour are added, and the mixture is kneaded until smooth (use a dough hook on speed 2 if using a mixer). The dough needs to be tacky.
3. When the volume has doubled (45–1 hour at room temperature or 25–30 minutes in a warm 100°F oven), cover with plastic wrap and set aside in a warm location.

While the dough is rising and while it is cooling, prepare the sauce:

1. In a small sauce pan, combine all the sauce ingredients.
2. Simmer until it is reduced by roughly a third on medium/low heat. Otherwise, the pizza will be very juicy. It needs to thicken. Transferring the sauce to a bowl and soaking it in an ice bath will help the sauce cool to room temperature more quickly.

Pizza Assembly and Baking Instructions:

1. Liberally dust baking trays with cornmeal to keep the crust crisp and prevent it from clinging to the tin. If you don’t have cornmeal, you can oil pans instead.
2. Olive oil should be used to grease your hands and a clean work surface. Slice the dough into three equal pieces and transfer to an oiled surface. Shape each piece into an eight using your hands, form a round pizza crust, and then move it to baking sheets dusted with cornmeal.
3. Each pizza should have 1/3 pizza sauce spread on it “dough all the way around the perimeter. When you add lots of mozzarella cheese and any of your preferred toppings, the fun really begins!
4. Pizzas should be baked at 415°F for 15 minutes or until the dough is crisp and the toppings are heated through. Some of the cheese will melt and turn yellow.