Contributed by Johnny Matthews

This recipe makes 3 - 16" pizzas.


Oven with rack in lowest spot
Pizza Stone
Stand Mixer with dough hook, and paddle 
Pizza Peel (optional)
Large Mixing Bowl
Medium Sauce pan
Assorted measuring devices, stirring implements, etc
Pizza docker (optional)
The Dough:

2 cups warm water

1 packet yeast
6.5 cups flour
2 tablespoons olive oil
3/4 cups brown sugar
1 1/2 teaspoons salt

3 tablespoons molasses

Mix water and yeast until yeast is dissolved in mixer bowl.  Add remaining ingredients to mixer. Use the paddle to mix the ingredients for about 30 seconds. Move to  dough hook attachment at low for a couple minutes until rough dough is formed. remove dough and cut in Thirds. Put each ball in mixer on speed 2 for about 10 minutes. Round each dough ball into a nice smooth ball and place on a tray.

Cover with a towel and let stand for 1 an hour.

The Sauce: 

20oz tomato sauce
4 tsp Italian seasoning
1/2 teaspoon salt
1 cup parmesan cheese
1 tsp garlic powder or fresh chopped garlic
1/2 tsp pepper

3 tablespoons honey

Combine in bowl and let sit for at least 30 minutes in fridge.

Bringing it all Together:

 Place your pizza stone in the oven and preheat to 450°. Put the rack in the lowest position.

 You can experiment with temperatures ( I find for softer crusts, lowering the temp down to 425° and cooking a little longer can do the trick.)

Divide the dough and on a floured surface, work it into a 16" circle. Work from the center out, you decide if you want a bulging crust edge or if you want it flat out to the edge. If you want to try to toss it like a pizzaman, be my guest. If you want a thinner crust, you can use a floured rolling pin to get it nice and smooth. If you roll it out, make sure you use plenty of flour underneath or you might end up with a mess. 

Let the crust sit bottom side up for 5 to 10 minutes to dry a little (dust with some extra flour too) to make sure it won't stick to your peel.  Also if you want to run a pizza docker over it to help prevent puffing up, that's fine too.

Without a Pizza Peel:
Once the stone is ready,  I pick the dough up and flop the dough onto the stone, quickly working it to fit (be careful the stone is HOT) Spread on sauce and toppings. Place stone back into oven. Be as quick as possible so that the crust doesn't cook too much on the stone while you top the pizza.

With a Pizza Peel:
 Create your pizza on a floured surface. Use the peel to get the pizza and deposit on the stone in your oven. 

Cook for 8-10 minutes, depending on your level of wanted crispyness and cheese doneness. Some people like their cheese a little browned others do not. Just keep an eye on it! at 475° it will cook fast. One recipe I read called for cooking at 500°, but it was too fast for me.

Once done, remove pizza from stone to a cookie sheet or other surface. Let stand for a few minutes before slicing and serving.