It’s pretty easy to make the dough for the crust. The pizza stone I use to bake pizza on allows for a 16-inch pizza. To make the crust for a pizza this size, I use:
3 cups of white flour
a tablespoon of dry-active yeast
tiny pinch of sugar
I dilute the yeast in a coffee-mug of warm water. I add the little pinch of sugar. I blend this into the flour until it is well mixed, then turn it out onto my work surface. I work the dough until it’s smooth and consistent, then once this is done I flour my surface and work the dough into a nice ball. It then goes back into the mixing bowl where it rises for an hour and a half at least.
One of the hardest parts is rolling the dough out again into a nice even crust shape onto my pizza-stone, which I first sprinkle with flour and corn flour.
Once I’m happy with the shape of my pizza-crust I let it rise for another half-hour to an hour, depends how much time I have.
Finally, it’s pretty easy to add the toppings and bake it for 15 – 20 minutes at 400 degrees Fahrenheit. While it’s baking I shred the mozza, and then add that to the now baked pizza before throwing it back in the oven for another 5 minutes or so, until the cheese has melted just right.