Merry Christmas!

Regarding your answer:

Thank you. Someone HAD to say it and I fully agree.

10 oz flour
1/2 tsp salt
1/2 tsp rapid rise yeast
1/2 tsp honey( I use a bit more)
3/4 cup plus two tsp. water, 100 to 105 degrees
1/4 cup olive oil

Combine flour, salt, yeast, honey in food processor with steel blade, while running, add water holding back two tsp, then add olive oil till it forms ball. You may have to add reserve water to get shaggy dough. Devise in half and place in half gallon ziplock bags and refrigerate for 24–48 hours.
When ready to use, remove from refer and bag and rest for ten minutes. Then place on a sheet of parchment paper and roll out THIN. I mean about 1/32 of an inch. You may have to flour the top a bit while rolling if it’s sticky.
Then I make a quick sauce of garlic, crushed tomatoes, oregano, basil, and olive oil. I run them through the food processor and then simmer till thick.
Spoon on a bit, then add your favorite toppings.
After you top it you cook it on a pizza stone in an oven preheated to 500 degrees for ten minutes. Leave the parchment paper under it while it cooks. I trim the paper a quarter inch larger than the dough to reduce burning.
To top the pizza I usually make a basalmic reduction sauce and drizzle it over the top. This is so good with sun dried tomatoes, peperoni, mozzarella, and onions. Mmmmm- mmmm. I hope you like it. Sometimes I don’t wait overnight on the dough, an it is still good. It rolls out better if you wait though. Last time I made these I made 18 pizzas. That’s a lot of rolling! My stove has two oven though(the reason I bought it).

That sounds perfect – I’m looking forward to a gorgeous weekend!!! Thanks!

Emily,

There is a workshop called Rejuvenate Your Practice for coaches and holistic practitioners. They help people decide what to charge, and how to talk about your services in a way that’s compelling.

My brother and his wife run the company, so I didn’t feel right about posting it on your question, but I did want you to know about it. They are in Santa Cruz, and do workshops in San Jose and Marin as well. The link is: http://www.rejuvenateyourpractice.com/