- 1 packet instant yeast
- 2 cups warm water (about 115°F)
- 5 cups organic bread flour, divided
- 2 tablespoons sea salt
- Olive oil
- DIY Tomato Sauce (Simmer 2 pounds chopped tomatoes, a couple of sliced garlic cloves, olive oil, salt, a pinch of oregano and sugar for 30 minutes. Purée.)
- Veggie Mix: Mushrooms, roasted red bell peppers (diced), broccoli, fresh basil or rosemary; with or without cheese
- Classic: Fresh tomato sauce, nitrate-free pepperoni; with or without cheese
- Spicy: Jalapeños, nitrate-free chorizo sausage, deep-fried sage leaves; with or without cheese
Mix a packet of instant yeast and 1/2 cup of flour in warm water. Let sit for 15 minutes until it all turns spongy ("proofed").
When yeast has proofed, add remaining flour slowly, 1/2 cup at a time, mixing thoroughly with wooden spoon as you go. When all flour is mixed in, add salt.
Knead wet, tacky dough into ball with one hand; move to a floured cutting board or wood surface; knead with 2 hands for 8-10 minutes. Put kneaded dough in a large bowl, coat with olive oil, cover with plastic wrap, stick it in the fridge for at least 8 hours and up to 30 hours.
Preheat oven at maximum heat about half an hour before you want to cook pies. Remove dough from fridge, punch it down, then cut and shape into round balls to make individual pizzas 1-2 hours before cooking.
Place balls gently into big casserole dish or covered fiberglass pizza dough box, let dough come to room temperature. Gently stretch and shape balls into individual pies. Dust pizza stone or oiled baking sheet with cornmeal or flour to prevent pies from sticking.
Place pies one at a time on stone or sheet. Cook plain pie dough for 1 minute, then add toppings and bake about 15 min until dough is golden and crispy and cheese is melted.
Kids tip: Cut dough into shapes with cookie cutters before cooking.