These measurements make a great pizza! However, I hate it when people rate a recipe on what it comes out as after they make changes.
Follow the measurements and all of the steps. When you start working with your dough it will be really sticky and that's okay. Knead it a few times using as much flour as you need, but if you're kneading for over a minute then you've already done too much.
At this point I find that this dough is best if you can let it rest on the counter for another hour or so while the oven preheats at 425. Yes, 425. I have no idea where this guy got 350 from, but 350 is wrong, wrong, wrong. My dough would never cook at 350. After about 40 minutes on a well preheated pizza stone my cheese would be brown and the pizza dough still half raw!
The key to a great pizza is a HOT oven and a HOT stone so really let them preheat! After your dough is rested and your oven and stone are HOT flatten the dough and be sure it's well floured on both sides, transfer it to your stone (I fold the dough into quarters then unfold it on the stone) and add your toppings quickly.
At 425 your pizza will be done in about 20 minutes. This recipe gets 3 stars because 350 is a horrible temperature.
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These measurements make a great pizza! However, I hate it when people rate a recipe on what it...