4 cups AP flour,

3 cups water (125°F),

2 1/2 tsp yeast,

1 Tbsp sugar,

2 tsp salt,

2 tsp garlic powder,

1 Tbsp Italian seasoning,

1 Tbsp oregano,

2 Tbsp olive oil

Throw all of the dry ingredients, the oil, and half of the water in a mixer with a dough hook. Begin mixing on the lowest setting for about a minute, slowly adding the rest of the water. Gradually increse the speed to medium. When dough is mixed but still slightly tacky (thicker than cookie dough and a little sticky) after 4-6 minutes, remove from mixer and place in an oiled bowl, covered with a towel for about an hour until the dough doubles in size. I heat my oven to about 100°F and then shut it off and let the dough rise in there, but the counter or microwave work too.

After the dough has risen, place it on a piece of parchment paper and work it flat to the size of your pizza stone (get a pizza stone!) and top with a marinara sauce (I like Classico Fire Roasted Tomato and Garlc). Add a couple handfuls of shredded mozzarella, and then starting in the middle, top the entire thing with about 12oz of pepperoni in a slighly overlapping spiral until you're about an inch from the edge. Sprinkle another handful or so of cheese and then add about 1lb sausage, a box of sliced mushrooms, a pepper or two and whatever else you like.

Throw your monstrosity (parchment paper and all) into the oven with the pizza stone preheated to 450°F for 13 minutes, get yourself a knife and fork, and let me know if you ever get through more than two slices in a single sitting.

4 cups AP flour,

3 cups water (125°F),

2 1/2 tsp yeast,

1 Tbsp sugar,

2 tsp salt,

2 tsp garlic powder,

1 Tbsp Italian seasoning,

1 Tbsp oregano,

2 Tbsp olive oil

Throw all of the dry ingredients, the oil, and half of the water in a mixer with a dough hook. Begin mixing on the lowest setting for about a minute, slowly adding the rest of the water. Gradually increse the speed to medium. When dough is mixed but still slightly tacky (thicker than cookie dough and a little sticky) after 4-6 minutes, remove from mixer and place in an oiled bowl, covered with a towel for about an hour until the dough doubles in size. I heat my oven to about 100°F and then shut it off and let the dough rise in there, but the counter or microwave work too.

After the dough has risen, place it on a piece of parchment paper and work it flat to the size of your pizza stone (get a pizza stone!) and top with a marinara sauce (I like Classico Fire Roasted Tomato and Garlc). Add a couple handfuls of shredded mozzarella, and then starting in the middle, top the entire thing with about 12oz of pepperoni in a slighly overlapping spiral until you're about an inch from the edge. Sprinkle another handful or so of cheese and then add about 1lb sausage, a box of sliced mushrooms, a pepper or two and whatever else you like.

Throw your monstrosity (parchment paper and all) into the oven with the pizza stone preheated to 450°F for 13 minutes, get yourself a knife and fork, and let me know if you ever get through more than two slices in a single sitting.

4 cups AP flour,

3 cups water (125°F),

2 1/2 tsp yeast,

1 Tbsp sugar,

2 tsp salt,

2 tsp garlic powder,

1 Tbsp Italian seasoning,

1 Tbsp oregano,

2 Tbsp olive oil

Throw all of the dry ingredients, the oil, and half of the water in a mixer with a dough hook. Begin mixing on the lowest setting for about a minute, slowly adding the rest of the water. Gradually increse the speed to medium. When dough is mixed but still slightly tacky (thicker than cookie dough and a little sticky) after 4-6 minutes, remove from mixer and place in an oiled bowl, covered with a towel for about an hour until the dough doubles in size. I heat my oven to about 100°F and then shut it off and let the dough rise in there, but the counter or microwave work too.

After the dough has risen, place it on a piece of parchment paper and work it flat to the size of your pizza stone (get a pizza stone!) and top with a marinara sauce (I like Classico Fire Roasted Tomato and Garlc). Add a couple handfuls of shredded mozzarella, and then starting in the middle, top the entire thing with about 12oz of pepperoni in a slighly overlapping spiral until you're about an inch from the edge. Sprinkle another handful or so of cheese and then add about 1lb sausage, a box of sliced mushrooms, a pepper or two and whatever else you like.

Throw your monstrosity (parchment paper and all) into an over preheated to 450°F for 13 minutes, get yourself a knife and fork, and let me know if you ever get through more than two slices in a single sitting.