Kaptain's Pizza Recipe

1 cup warm water
1 teaspoons active yeast
1 teaspoons salt
2 cups Bread Flour (Approximately, as needed, preferentially All-Trump's brand)




Mix 2 cups of flour with 1 teaspoon of active yeast and 1 teaspoon of salt.

Mix in 2 cups of warm water with dough hook.
Add flour as needed until dough sticks on bottom but not on sides (apprx. 5 minutes).
Mix by hand with spoon or dowel in bowl (very quickly, 20 seconds), then with machine and dough hook.

Let dough rise in mixing bowl for 1 - 2 hours.
Take out (it should be very sticky, so coat with as little flour as you can to handle it), punch down and form into dough ball, and let rise for 2-6 hours.
Can be put in plastic bags with ties, or on counter covered with bowl, or a proof box.
For longer proof time use colder water or less yeast.

Flatten from center out into pizza shape.
When you shape dough you will have to coat it liberally in flour.
Add;
Whole canned (good brand) whole tomatoes (1 teaspoons of salt and short 2 second pulses chopped in blender 4 or 5 times).
Add thin layer on flattened pizza dough.
Add mozzarella and Romano cheese.
Liberally drizzle Olive oil on top.

Bake on preheated (half hour-45 minutes)  pizza stone or steel until done at highest oven setting.

*updated.