-
1
Dry mix the flour, yeast, and salt.
-
2
Add about half of the olive oil, and mix again.
-
3
Coat a large bowl with the remaining olive oil.
-
4
Slowly add the hot water to the flour mixture, kneading by hand or using a bread machine, or better yet with kneading attachments on a large fixed-mount mixer.
-
5
When thoroughly blended, place the dough in the oil-coated bowl, roll it to coat the entire ball, and cover with plastic wrap.
-
6
Allow it to double in size.
-
7
This can be anywhere from one to two hours.
-
8
Remove the dough, flatten it slightly and double it over several times, and put it back in the oil-coated bowl.
-
9
Allow it to sit for another 15 to 30 minutes.
-
10
During the last sitting, preheat the oven to its highest setting (mine was 525).
-
11
You can also cook it on a pre-heated grill.
-
12
I recommend using a pizza stone, and pre-heating it in the oven/grill.
-
13
Using your fingertips, begin spreading the dough on a section of the parchment paper appropriately sized for your pizza.
-
14
Avoid rolling it in order to preserve the natural bubbling inside the dough.
-
15
Spread it thinly in the middle and allow the large crust section on the perifery to contain your sauces and toppings.
-
16
Add sauce, toppings, and cheese.
-
17
Transfer the pizza onto the preheated pizza stone (keeping it on top of the parchment paper) and cook to desired result.
