Ingredients 

• 500g (about 4 cups) bread flour
  
• 325g (1⅓ cups) warm water
• 10g (2 tsp) fine sea salt
• 2g (½ tsp) instant yeast
• 10g (2 tsp) olive oil
• Sauce of choice
• Toppings of choice
• Rokeyroad Pizza Cheese
• Rokeyroad Cheddar Cheese

INstructions

1. Mix

Add the warm water to a large bowl and stir in the yeast. Add the flour and mix until a shaggy dough forms. Cover and let rest for 20 minutes to improve texture.

2. Salt & Knead

Sprinkle the salt over the dough (and add olive oil if using). Knead by hand for 5–7 minutes, or 3 minutes in a stand mixer, until the dough is smooth and elastic.

3. Bulk Ferment

Lightly oil the bowl, cover, and let rise:

• Room temperature: 2–3 hours
  OR
• Cold ferment (recommended): Refrigerate for 24–72 hours for deeper flavor

4. Ball the Dough

Divide the dough into 250–270g portions. Shape into tight balls, cover, and rest at room temperature for 60–90 minutes before stretching and baking.

5. Preheat the Oven

Place a pizza stone on the middle or upper rack of your oven. Preheat to 500–550°F for at least 45 minutes so the stone is fully heated.

6. Shape the Dough

On a lightly floured surface, gently press the dough from the center outward, leaving a slightly thicker edge for the crust. Stretch to a 10–12 inch round, being careful not to deflate the dough.

7. Add Sauce

Transfer the dough to a floured pizza peel. Spoon the sauce onto the center and spread evenly, leaving about ¾–1 inch of space around the edge.

8. Add Cheese & Toppings

Sprinkle the Rokeyroad Pizza Cheese evenly over the sauce, followed by the Rokeyroad Cheddar Cheese. Add toppings of choice, keeping them light to avoid weighing down the crust.

9. Bake

Slide the pizza onto the hot stone and bake for 6–8 minutes, until the crust is blistered and golden and the cheese is fully melted.

10. Finish & Serve

Remove from the oven, drizzle lightly with olive oil if desired, and rest for 1–2 minutes before slicing. Serve hot.