Instructions

• Add the water, oil, and dry yeast. Mix well
• Add the flour and mix
  • When mixed, add salt.
  • Optional: a bit of honey
  • Keep mixing
• When all ingredients are integrated move the dough to the counter.
  • Continue kneading and mixing (stretch and break dough apart) on the counter for 15 minutes or so. The dough should be smooth.
  • Make a ball at the end
• Cover and let rest for 30 minutes
• Cookiie sheet with some flour
• Shape the dough balls by folding the dough into itslef and closing the hole
• Add the dough balls to a WELL floured cookie sheet and rub olive oil on the top and sides.
  • Cover with plastic wrap. Make sure to seal it good
• Let rest at room temperature for 3-5 hours. Then refrigerate overnight.

Sauce

• Break whole peeled tomatoes either by hand or in a blender
• Salt and sugar to taste
• Add Olive oil

Shaping the dough

• Add a pile of flour to countertop
• Sprinkle flour on top of dough. Place the dough on the flour pile.
• Press to flatten
• Move to countertop and continue pressing the dough into a circle. Stretch from the outside
• Add dough to screen and assemble pizza