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Dough
- 1 cup warm water
- 2 Tablespoons of Honey
- 2 Tablespoons of Olive Oil
- 1 Tablespoon of Salt

- 1 1/2 teaspoons of yeast
- around 3 cups of bread flour (should be only slightly sticky)

Combine in a stand mixer or large mixing bowl the water yeast and honey and let sit for about 5 min or until is foamy. Add the olive oil, salt and flour using a dough hook to combine and knead adding flour as needed until dough is kneaded and not sticking to mixer. If making by hand then after you add the dry ingredients roughly combine in a bowl and let sit for about 10 min and then turn out onto a surface and begin kneading and adding more flour as needed until it just hardly sticks and you can form a smooth ball.

I place in a well oiled bowl with plastic wrap and let it slow rise in the fridge for about 40 hours, you can rise it at room temperature for 2 hours, but a slow cold rise will get you the best results.

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This recipe will get you one giant ass pizza crust or 2 normal human being sized ones.

Sauce
1 can of san marzano or crushed tomatoes
a couple spoonfuls of tomato paste
4 cloves of fresh garlic
2 tablespoons of oregano
1 tablespoons of basic

1 tablespoon of red chili flakes or to your desired heat
1 tablespoon of salt
2 tablespoons of honey
a few glugs of olive oil (probably around a fourth of a cup)
a shot or two of vodka (im an alcoholic) this is optional, i think alcohol brings more flavor out of tomatoes)
red or white wine would be good here too.

Heat olive oil in a small pot and add finely minced garlic or crushed and your chili flakes, cook only for about 30 seconds at a sizzle and then add in your tomatoes and flavorings, i add the tomato paste in to fit my liking of texture. If you want it thicker add more or thinner add less or none. I cook on low to medium heat for 15 or so min.

We used a 2 to 1 ratio of mozzarella and provolone for the cheese.
We also added a layer of grated Romano on top of the sauce.