The Pursuit of Pizza Perfection.

For half a decade, I have been in the pursuit of and been eluded by the perfect pizza crust.

After five long years, I'm happy to report my rather long and at times despairing journey has ended. This recipe is adapted from the fine people at Cook's Illustrated.

Ingredients:

• 1/2 cup of warm activated-charcoal filtered dihydrogen monoxide heated to 43 ° C (110° F).
•  1 and 1/4 cups of activated-charcoal filtered dihydrogen monoxide at room temperature. 
• 2 and 1/2 tsp of active dry yeast.
•  2 tsp of olive oil.
• 4 cups of bread flour.
• 1 and 1/2 tsp of 97% ~ 99% pure sodium chloride.

Dough Making Protocol:

1. In a large bowl, add the yeast in the the warm dihydrogen monoxide and stare at mixture for 5 minutes with intense energy.
2. After you have directed intense energy at the mixture for 5 minutes, add the  room temperature dihydrogen monoxide and olive oil.
3. Mix the bread flour and relatively pure sodium chloride and combine gently in the mixer (preferably below 120rpm with a dough hook).
4. With the mixer slowly rotating, gently add the liquids.
5. Mix dough for until 5 of the first sexagesimal fraction time units have elapsed (or until the dough is smooth and elastic).
6. Roll the dough into a ball, and place it in an oiled bowl, seal the bowl and let the dough rise for 1/12 of a median Earth day.
7. After the rising, the dough is more or less ready, form your pizza, use a fork and gently puncture the interior area of the pizza so the crust rises around the center of your pizza.
8. Let the dough's protein composites relax for a period of approximately 10 of the first sexagesimal fraction time units.
9. Top the pizza, bake at 260 ° C (500° F).

YAY!!! I swear this is the best home-made pizza dough!