• Mix the yeast and water and let rest for about five minutes. Stir in 100 grams of flour to make a starter dough. Cover with saran wrap and let rise at room temperature for one hour.
• Place 1 cup water in stand mixer and add the starter dough. Use dough hook and mix on low until it starts to bubble and combine. Add in the flour and salt. Mix on low for 2 minutes, then on medium-high for 4-5 minutes until the dough is soft and silky.
• Divide the dough into three parts and shape into balls by pulling the sides into the center. Set on the counter seam side down and cover with a damp towel. Let rise for 2 hours.
• Dust counter with flour. Pick up a dough ball and stretch it on all sides. Then, place it on the counter and roll it out to 1/8-inch thick. Before topping it, be sure you can pick it up off the counter. I used a pizza board sprinkled with cornmeal and baked it in a 450 degree oven on a pre-heated Pampered Chef pizza stone.

Cooking the Pizza

• Once the dough is rolled out. Drizzle it with olive oil and spread along the surface, leaving the crust dry. Spoon on ½ cup of tomato sauce (I used a jar of Italian sauce I brought back from Italy). You don’t want it to be too thick. Add slices of the cheese roll. Top with any other ingredients of your choosing. Sprinkle with Parmesan cheese and the pizza spice and drizzle with Picante oil.
• Place on the pizza stone (or a cookie sheet or the oven rack) and bake at 450 degrees for 5-10 minutes, depending on the texture you like. Remove from oven, slice and enjoy.