THE PERFECT PIZZA CRUST METHOD: Add the remaining ingredients and knead dough for about 10 minutes, or until a soft, smooth dough is formed. Place in a large bowl and cover in your Sub-Zero refrigerator overnight. The dough will keep for approximately two days, but be sure to leave it set overnight for one night. When ready to prepare a pizza, set Wolf wall oven to bakestone mode, 500 degrees Fahrenheit. Roll out as desired, top with ingredients and place on a pizza peel that has been generously dusted with either cornmeal or semolina flour or a combination of both. Bake pizza on pre-heated bakestone until done, from 8 to 12 minutes, depending on the thickness of crust. |