For the pizza batter
1 bundle (2 1/4 teaspoons) dynamic dry yeast
3 3/4 cups (490g) bread flour
2 tablespoons additional virgin olive oil (preclude if cooking pizza in a wood-terminated pizza stove)
2 teaspoons fit salt
1 teaspoon sugar
For making the pizza and fixings
Additional virgin olive oil
Cornmeal (to assist with sliding the pizza onto the pizza stone)
Pureed tomatoes (smooth or pureed)
Firm mozzarella cheddar, ground
New delicate mozzarella cheddar, isolated into little clusters
Fontina cheddar, ground
Parmesan cheddar, ground
Feta cheddar, disintegrated
Mushrooms, meagerly cut if crude, generally first sautéed
Chime peppers, stems and seeds eliminated, daintily cut
Italian pepperoncini, daintily cut
Italian frankfurter, cooked ahead and disintegrated
Cut dark olives
Slashed new basil
Child arugula, threw in a little olive oil, added as pizza emerges from the stove
Pesto
Pepperoni, daintily cut
Onions, daintily cut crude or caramelized
Ham, meagerly cut
