Dough
Makes 2, 9inch Pizzas
1.5 Cup warm water
1 Tbls yeast
1tsp salt
3-4 cups of flour, sifted

Pre heat oven to 475 - 500 degrees. Prepare your chosen pan by brushing with a small amount of olive oil and dusting with semolina flour, you could also use a finely ground corn meal. If you happen to a have a pizza stone, just pre heat it with the oven and you will be good to go.

Directions: Combine water, yeast and salt with 1/2 cup flour and let sit in the warmest part of the room for at least 40 min. When the yeast is active and the mixture is frothy slowly mix in the rest of the flour. When your dough is just coming together turn it out onto a floured work surface and knead until the dough is elastic and free of any lumps. Place the dough into a bowl and coat with a little oil to prevent a skin forming on the top of the dough. Let the dough rise for at least 40 min or until doubled in size punch the dough down and recover with plastic wrap and let rise for at least an hour. Your dough is now ready for rolling and baking

Toppings:
Hard Sausage like Salami
Caramelized onions
Cremini Mushrooms caramelized
Whole milk ricotta (I prefer picking mine up fresh from Beroldingen)
Salt
Pepper
Olive oil
Garlic
Flat leaf parsley
Oregano
Rosemary

I like to combine the olive oil, Garlic, parsley, oregano and rosemary and use that mixture as the base for the rest of my toppings. I am sure you notice I left out the amounts. This way you can make this pizza in your own proportion.