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425F, yield two 14" pizza
1) 1 cup (8oz,229g) warm water (115F)
1) 2 tsp. (10g) sugar
1) 2 ¼ tsp. (7g) active yeast
2) ½ cup (4oz,115g) warm water (115F)
2) 1 tsp. (6g) coarse salt
3) 2 tbsp. (22g) canola oil
4) 2 cups (468g) bread flour
5) 1 cup, 84g + 3 tbsp. bread flour (additional)

Day 1

Combine (1) set aside for 10min.

Combine (2), heat in microwave for 30 sec. Want salt to dissolve in water.

Transfer (1),(2)and (3) into mixing bowl and add (4), then gradually add (5). Dough should form a ball and be slightly sticky.

Knead for 8min. Roll the dough in a oiled bowl, then warp dough in saran wrap loosely as dough will expand. Maybe put in oversized ziplock bag with a twist tie.

Refrigerate dough overnight. Weight of dough 863g

Day 2

Preheat oven with pizza stone to 425F. For 14" pizza weigh 16oz of dough and shape dough onto pizza pan, add desired toppings.

Bake at 425F for 15 minutes, turn off heat, then remove pizza pan and cook pizza directly onto the pizza stone to get a crispy crust.

A whole pizza without toppings has 1042 calories, if you cut pizza into 8 then each slice would be ~130 calories plus toppings calories.

14" Pizza
¼ cup golden italian dressing
145 g grated mozzarella cheese

Santa Fe Dipping Sauce
half ranch dressing
half salsa

14" Pizza toppings
270 g refried beans
200 g grated mozzarella cheese
Cold Toppings:
shreddred lettuce
grated cheddar cheese
sour cream

Bake pizza with refriend beans and cheese then top off with cold toppings as desired.