There is no better feeling than a warm pizza out of the oven
Place 400 grams flour and salt in a stand up mixer, mix well and add dough hook attachment.
Add yeast to water and meet activate for 5 minutes. Pour yeastmixture into flour. Mix on high for 2 minutes making sure all flour is incorporated, scraping sides if needed. Let rest 20 minutes.
Add remaining 100 grams flour to dough and mix another 2 minutes.
Remove dough from mixer and place on lightly floured countertop surface. Knead until a nice soft ball forms.
Place dough into a large lightly oiled bowl. Cover and let rest at room temperature for 2 hours.
When dough has double its size, carefully remove dough form bowl and place on lightly floured surface. Knead again until you form a nice firm ball, it should spring back at touch.
Cut the dough into 4 even pieces and shape each into a nice round ball.
Set dough balls aside and cover with a lightly damp cloth so dough doesn’t form a crust on top.
Let dough rise 1 hour and they are ready for pizza.
If you do not have a pizza peel, a very large baking sheet works well. Place baking sheet upside down in oven and turn oven on to 475F so baking sheet heats up slowly. Prep pizza on parchment paper. Carefully remove hot baking sheet from oven and slide parchment with your pizza on top of sheet pan. Place back in oven for 8 - 10 minutes. Carefully watch so pizza doesn’t burn.
Favorite Spinach & Goat Cheese Pizza
1/2 cup grated Parmesan
6 oz baby spinach
Cherry tomatoes, cut in half lengthwise