1 pound (or about 3 1/2 cups) flour
3/4 cup warm water
3 tablespoon Olive oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt
Put in the fridge for about 18 hours. Took it out and let it sit for about 2 and a half hours. Rolled it out as thin as I could get it and pre baked it in a 16 inch pan at 550 degrees for about 5 min. OOPS forgot to dock it so forked it and pushed down the big bubble. Let it cool and then I topped it. Sauce, little bit of cheese, Pepperoni, black olives, and then the rest of the cheese. Then back in at 450 degrees, for about 10 min. Turned out great. I mean it was just about perfect. I even made a small pizza with the left over dough and that one turned out great as well. I even docked that one. I do have a stone but I skipped that step and with how this turned out I do not see myself using one anytime soon for this recipe. Man this is one great forum. I never made a pizza before I came here and already Iíve made a Chicago DD, a Chicago thin, a greek, and this one all of witch were better than most places people pay big money for. Even my flop of a NY style pizza was still pretty darn tasty.