I was given a Kitchen Aid mixer that has made my baking life a billion times easier.

I take the bowl from the mixer and put in all the ingredients and knead it for around 8 minutes (my go to kneading time on the machine) .

Heavily dust your working surface with semolina, drop the kneaded dough on the surface, roll it around to get good coverage, then split into 3 dough balls that weigh 230gr (ish) a piece.

If you want to make a pizza immediately, go for it. Otherwise I like to put the 3 balls into 3 containers that have been greased with cooking spray and throw the dough in the fridge for up to 72 hours. I find that the dough develops a bit of a sour taste to it and I REALLY like it. *if you don't use all that dough in that time frame throw it in the freezer... it will keep there no problem*

To prepare the dough (using photos from previous preparations)...

I'd like to do the toss method but my ceiling isn't that tall so I spread the dough and get it into a round shape, pick it up, then shuffle it around pulling at the edges ( NEVER THE MIDDLE ) to stretch out the dough to the desired size.

https://i.imgur.com/asv44p0.jpg

You can do some fun shit like making it a stuffed crust

https://i.imgur.com/S8TM3h7.jpg

Enough olive oil to coat the entire top of the dough but make sure there aren't any puddles. Same with the sauce. *note: I want to make my own sauce but for now I'm using Prego Marinara*

https://i.imgur.com/elVyeYr.jpg

I like to use a 50/50 mixture of low fat and full fat mozz for the topping. I don't think I would put more than 2 toppings on this particular pizza. I don't think the dough would handle it.

You actually want to use less cheese than you would think. When you get to the point where you think "I could use just a little more cheese" just stop right there.

https://i.imgur.com/HwL7DUN.jpg

Awesome! Thanks for that. Gonna try it out when I get home as the wife has a KitchenAid and I have never heard anything poor about it.

Oh shit... I forgot to add.

Bake it at 550 degrees (or as hot as your oven goes) and be sure that the oven has been at 550 for at least a half hour with the stone in the oven before you put the pizza in there.