put scissors next to
the pizza and people can
cut their own slices
dough: 1 3/4 c + 2 T flour, 3/4 c warm water, 1 T olive oil, 3/4 t kosher salt, 1/2 t yeast; 1.5 T olive oil, 1 1/4 c grated mozzarella, 1/2 c tomato sauce, herbs, parm
mix dough; rest 5 minutes, fold 3x, fold & rest 4x total; rest 40 minutes, chill overnight, oil dough, press & dimple into oiled skillet, rest 15 minutes, press & dimple, proof 2 hours, sprinkle 1 c cheese over entire dough, add sauce, rest of cheese; 450 F 25 minutes on bottom rack; remove, add herbs & parm, loosen from pan with knife
haikuveg 