Receta de Elis Aurora


* 1 package Dry Yeast
* 1/4 cup Water
* 2 1/4 cups Warm water
* 6 tablespoons olive oil, + extra for pans
* 6 cups Flour
* 1 teaspoon Salt


  1. Dissolve yeast in warm water (1050F is perfect). Let it sit for two minutes.
  2. Add the rest of the ingredients and mix well.
  3. Turn out onto board and knead for ten minutes.
  4. Place back in bowl covered with a damp towel and let rise 30 to 40 minutes. It will rise stronger if it is in a humid place. (turn on the shower trick).

At this point you can divide it into 4 parts and refrigerate it.

Divide the dough into 3 balls, about 6 ounces each.

Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.

Then on a smooth, floured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.

Cover the dough with a damp towel and let it rest for 15 to 20 minutes.

At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough.

Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.

Add the toppings: cheese, tomatoes, pepperoncini, etc.

Finish by adding parmesan cheese

Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes.

Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.

Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife.

Serve immediately.