Artisan Pizza

Cover the bowl tightly with plastic wrap and rest at room temperature for 24 hours

After 24 hours of rest, you can use the dough then or transfer it to the refrigerator to chill for up to a week

When you are ready to make your pizzas, start by preheating your oven to 500 degrees (if you are using a pizza stone, place it on the center rack of your oven before your turn the oven on and allow it to preheat with the oven)

Transfer the dough (either room temperature dough or chilled) onto a well floured surface and divide it in half

Use the stretch and fold method described above (with photos) to form both halves into a round ball

Transfer the shaped dough into two separate floured bowls and cover the bowls with plastic wrap

Rest the shaped dough at room temperature for 45-60 minutes

While the dough is resting and the oven is preheating, prepare your toppings

Working with one half at a time (leaving the other half in the covered bowl) transfer the rested dough onto a flour surface

Use floured finger tips to gently press the dough out into a 14-15 inch round leaving an inch outer boarder untouched for the crust (further instructions above) and then transfer the dough onto a sheet of parchment paper and trim away any access paper

Apply the toppings

Carefully transfer the topped pizza dough onto the preheated pizza stone using the edge of your parchment paper

Bake the pizza for 8-10 minutes (turning on the high broiler, if necessary)

Garnish the pizza with finely shredded parmesan and finely chopped parsley

Slice and enjoy!!