1. First, add moist ingredients such as sauce or fresh vegetables during the first 5-6 minutes of baking.
2. Bake at 550º Fahrenheit on a baking tray coated with a little olive oil, or on a pizza stone heated for 1 hour beforehand.
3. After the first 5-6 minutes of baking, remove the pizza from the oven and add the other ingredients such as cheese, cooked vegetables, or deli meats.
4. Bake at the same temperature for the last 6-7 minutes.
5. When the pizza is ready, top with raw ingredients such as basil, olive oil, pesto, arugula, or prosciutto.

• Keep any excess dough in the refrigerator for use the next day (maximum 24 hours; otherwise the dough will turn acidic and begin breaking down).

• For use the next day, take the dough out of the refrigerator 1 hour before using.

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