Pizza dough
3 cups flour
1 cup lukewarm water (110 degrees)
1/2 teaspoon salt
1 package of instant yeast (2-1/4 teaspoons)

Combine all ingredients in mixing bowl and knead for 5 minutes until a soft dough ball forms (I use my mixer with dough hook for this one) Place in an oiled bowl, cover with plastic and let rise until doubled (about 1 hour)

Preheat oven to 400

When it comes to pizza, I bake it the Sicilian way, which is in a large jelly roll pan or cookie sheet. Liberally oil the pan with olive oil before placing the dough inside. Roll out the dough on a floured surface. It should be the same shape and size as your pan. Don’t worry about being exact. It will look more authentic that way. Place dough in pan and add your sauce and toppings.

As for toppings, I use onions that have been fried in olive oil, Italian sausage, grated mozzarella, pecorino romano grated cheese and of course sauce. Keep it simple, Italians don’t use too many toppings. When you are done adding the toppings give it a light splash of olive oil on top.

Bake at 400 degrees until the cheese is hot and bubbly and the edges of the pizza are golden (about 25-30 minutes)