ck 'za recipe

you will need:
>bread flour: 155 g
>water: 97.6 g
>sugar: 2.4 g
>salt: 1.3 g
>yeast: 0.7 g
>fat/oil: 4 g + extra for storage container

>yield: 260g dough ball/ 9-13 inch pizza depending on you

>protip: use math to adjust the recipe

1. Use your two hands to grab a bowl to collect the finest tap water new york has got to offer (I like mine around 30.5 C)

2. In the same bowl add the yeast and sugar then agitate it with your finger or a spoon, god forbid do not use a fork, you'll ruin everything. Let it do its thing for a while (or if you're smart you'll use instant yeast and skip the waiting)

3. Add the oil in the same bowl because why not

4. Now you're going to need a whole new container to put the measured out flour and salt into.

5. Since everything is already measured out for you just dump the flour into the wet mixture and mix everything until it comes together but if you're not an animal you'll incorporate the flour little by little until things just begin to come together

6. Okay now you're going to need to use those noodle arms of yours and kneed that dough until it looks as smooth as your skin before the acne scars came. (Should only take 6 minutes but for you i'll say 20 minutes)

7. Put the now silky smooth dough into an airtight container that you pre oiled (you need to make sure there is enough room for expansion) and put the whole container dough and all in the fridge and close the door.

8. After 24 hours, take the dough out of the container and shape into a sexy ball, you're basically tucking the sides into the bottom until there is one smooth surface with no tearing at all.

9. Sexy ball goes back into the same container then back into the fridge and is ready to use the next day. I'd advise using it 2 days later rather than one but whatever.

10: search on bing "how to open a pizza"

11: search on duckduckgo "how to load a pizza"

12: search on askjeeves "how to dress a pizza"

13: search on yahoo answers "how to launch a pizza"