Gino'S Pizza (And Dough)

• 4 c. flour ( red & white King Arthur)
• 1 1/2 c. warm water in a cup
• Additional 1/2 - 3/4 c. warm on hand
• 1 tsp dry active yeast (Red Star of Fleishman's)
• 1 tsp salt
• 1 1/2 - 2 c. additional flour for dusting and rolling
• 2 big rubbermaid plastic containers (10" or 12")
• olive oil
• Golden Grain marinara sauce (from Safeway)
• Large Lucerne Mozzarella package from Safeway (is cheaper even than Trader Joe's)

1. Add yeast and salt to warm water; mix.
2. Add mixture to 4 c. flour in a bowl
3. Put additional 1/2 - 3/4 c. warm water in yeastie cup; ass to flour when mixing to achieve sticky state -- but not too wet. Add a little of the add' flour to stiffen it up.
4. Knead and fold turning a 1/4 every few minutes with flour dust to prevent sticking (but not too much flour.
5. Roll into a log.
6. Cut the log into 8 pieces. Roll into little balls.
7. Brush the balls with olive oil and place 4 balls into each tupperware container.
8. Put in refrig at least one day, maybe 2 or 3.
9. Preheat oven to extreme.
10. Get the pizza stone ready.
11. Roll-out (may need extra flour).
12. Add toppings
13. Cook it up.

flour, warm water, active yeast, salt, containers, olive oil, golden grain marinara sauce

Taken from www.epicurious.com/recipes/member/views/ginos-pizza-and-dough-50095736 (may not work)