The bottom is crispy and charred from the melted cheese and the top is nice and crunchy while the middle is still hot and chewy. The perfect combination for great pizza!
1 - 1/4-ounce envelope dry active yeast
1 c. water
2 1/2-3 c. flour, plus more for dusting
1 t. salt
Olive oil, for bowl
Dissolve yeast in warm water (105-115 degrees F) in a glass measuring cup and let stand for 5 minutes.
In the bowl of a stand mixer fitted with hook attachment add yeast mixture and stir in 1 1/2 cups flour and the salt, mixing until smooth. Add flour 1/2 cup at a time until dough comes away from bowl but is still sticky.
Turn dough out onto a lightly floured work surface and continue kneading until dough is no longer sticky and is smooth.
Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles or place in a proofer and let rise 30-45 minutes.
Preheat a pizza stone in a 500 degree F. oven for one hour.
Divide dough into six equal pieces. Shred desired cheese and cut desired toppings into small pieces. This will make it easier once it's time to slice the dough. I just used pepperoni and cheeses for mine. Classic and easy!
On a lightly floured work surface stretch dough into a 10-12 inch long oval or rectangle (about 3-4 inches wide). You can use a rolling pin but I found it easy to just stretch the dough with my hands. If you get a hole just pinch in closed.
Spread pizza sauce on the dough and sprinkle with cheese and toppings.
Using a table knife make diagonal slices in the dough. Diagonal is very important. If you make them straight the toppings will fall out when you roll up the dough.
Starting at one end of the dough start rolling it up until you have a long thin roll.
It's okay if pizza toppings are falling out.
Now, starting at one end of the roll start twisting it up like a snail mounding it as you roll. Repeat with remaining pieces of dough. Transfer all to pizza stone.
Reduce heat to 400 degrees F and bake 10-15 minutes or until top is golden brown and you can hear the cheese sizzling. Serve piping hot!