Equipment: Digital scale (preferred), Baking Pans or Skillets for your desired size pizza (smaller diameter equals thicker crust), Stand-up mixer with paddle attachment, Measuring cups and spoons, Pizza cutter or sharp knife, Cooling rack, Spatula

Before You Dive In – Prep: please read!

• Make the Flour Farm Bonus Flour Blend
• Warm water to no more than 110 F (43 C)
• Move oven rack to top 1/3 of oven
• Preheat oven to 200 degrees Fahrenheit (93 C)

Step 1: In the bowl that attaches to the stand mixer, whisk together dry ingredients. Attach the bowl and lock it in.

Step 2: In a liquid measure cup or medium bowl, whisk together the water, oil and vinegar.

Step 3: In a small bowl, slightly beat egg whites until they appear frothy.

Step 4: Turn the mixer on to low and slowly add the egg whites and water mixture until flour has been incorporated. Turn the machine off and scrape down the sides. Turn the machine to medium high and blend for 5 minutes. The dough will appear to move up the sides of bowl, and look like very thick batter.

Step 5: Pour 2-3 T of olive oil into each pan. As a general rule, we use 2 T for an 8″ pan, and 3 T for 9 or 10″ pans, and 4 T for a 12″ pan. When mixing ends, divide the dough into two pans (one if using the 12″). You should have about 385g (13.5 oz) of batter for two pans if you divide evenly.

Step 6: Use damp hands to gently press the dough into each pan. Start in the center and work your way out to the ends to avoid air bubbles. If the dough feels sticky, wet your fingers again. You will see the oil puddle around the edges.

Step 7: Place pans in a preheated 200F/93 C oven on the top third rack. Allow dough to rise for 10 minutes. Remove from the oven and place on a cooling rack or on the stove top. Allow dough to rise for another 20 minutes. While the dough continues to rise out of the oven, change the oven temperature to 475 F/ 246 C.

Step 8: The dough is ready to bake when it looks remarkably puffy. It will not double in size, exactly, but it will appear to have risen. If not, give it another 5-10 minutes puff time in a warm spot. Place the dough on the top third rack in the preheated 475 F/ 246 C oven. Shut the oven door and immediately lower the temperature to 400 F/ 204 C. Bake for about 30 minutes. The top of the crust will start to turn a lovely dark, golden brown.

Step 9: Remove pans from the oven. If you are using cake pans, remove crusts from pans and place on a cooling rack. Place the rack inside of a baking sheet lined with parchment. If using cast iron skillets, it’s OK to leave crusts in pans. Turn the oven temperature to Low Broil. Dress each pizza with your favorite sauce and toppings.

Step 10: Put the baking sheet or skillets back in the oven for 2+ minutes depending on the layers of toppings. Watch the pizza closely to prevent over-broil. Remove pans when your pizza looks perfect and you feel the desire to shove your face in it! Use a spatula to remove pizza from pans and place on a cutting board. Slice it the way you like it.

Enjoy!