Step 1

Dissolve the yeast and sugar in a separate bowl with the warm water and let sit until nice and foamy (couple minutes). The perfect temperature for the yeast is 110 degrees, don't go too hot or you risk killing the yeast.**Note - If you are using instant bread machine yeast. Just add it in with your dry ingredients, then add the wet ingredients and mix

Step 2

Pour the flour into stand mixer (If you don't have a mixer just mix in a large bowl)

Step 3

Pour the foamy yeast mixture in with the flour, start mixing on #2 with a bread hook, then add the corn oil, melted butter and salt. Mix with a bread hook until a ball forms. About 2 minutes Do not over knead this dough!

Step 4

Set aside in an oiled airtight bowl and cover with a towel, leave out at room temperature for at least 6 hours. When ready you should have a very light and fluffy dough that you can easily push to the sides of your 10" pan . Cut the dough into even pieces, you want a 6.5oz piece of dough for each (about the size of a baseball). Refrigerate whatever you will not be using for up to 48hrs in separate containers. *Leave out of refrigerator at least 2 hours at room temp before using

Step 5

Preheat oven at 500 for at least 20 minutes before cooking

Step 6

Strain a can of high quality crushed tomatoes in mesh colander and add sea salt to taste. (I recommend Pastene California Pizza Sauce or Pastene Ground Peeled Tomatoes )If you like a smoother texture you can throw it in a blender for a second. Some crushed tomatoes can come very chunky.

Step 7

Evenly coat your pan with some corn oil, make sure to coat the sides too

Step 8

Begin to push your 6.5oz dough ball all the way to the edges of your pan. You may need to take a break to let dough rest, then continue spreading. If you want burnt/laced edges, keep the dough night and flat all the way to edge, you do not need to pinch a crust against the edges.

Step 9

Poke a few holes in the dough with a fork, this prevents giant bubbles and its important! I have forgotten to do this, which resulted in one giant bubble sliding the cheese and sauce over the edge of pan and setting off smoke alarms...!

Step 10

Spread sauce all the way to the edges to get those laced edges.

Step 11

Dust sauce with some dried oregano, couple pinches should do.

Step 12

Spread your shredded cheese all the way to the edges of the pan.

Step 13

Add any toppings you like

Step 14

**Preheat oven at 500 for at least 20 minutes before cooking. Place pizza in oven (Middle Rack) for about 14 minutes, add a few more minutes if you have a lot of toppingsEvery oven is a little different so you'll need to start watching the pizza around 14 min to see how it looks!

Step 15

Eat pizza and save your leftovers for breakfast if needed.**Wipe your pans out with a paper towel and put them away, do not wash them!