Pesto & Sun-Dried Tomato Pizza

• 3 34 cups flour
• 14 ounce yeast
• 1 tablespoon sugar
• 12 tablespoon salt
• 1 12 cups of very warm water
• 2 tablespoons extra virgin olive oil
• 14 cup pesto sauce, dived
• 12 cup sun-dried tomato packed in oil, chopped, divided
• 2 cups provolone cheese

1. Mix flour, yeast, sugar, salt, water, and oil.
2. Stir till combined and knead for 5 minutes.
3. Cover and rest for 10 minute.
4. Divide dough in half and put on two 12-inch stones.
5. Let rise for 30 minutes.
6. Preheat oven to 425F.
7. Bake for 10 minutes.
8. Remove from oven; cover with pesto cheese and sun-dried tomatoes in that order.
9. Cook for 10 more minutes.

flour, yeast, sugar, salt, water, extra virgin olive oil, pesto sauce, tomato, provolone cheese

Taken from www.food.com/recipe/pesto-sun-dried-tomato-pizza-258567 (may not work)