Directions

1. Combine salt and all-purpose ʻulu flour in a medium bowl. Combine yeast, sugar and lukewarm water in a separate small bowl. Add water mixture to flour/salt and knead in a stand mixer with the dough hook attachment, or by hand until thoroughly combined but not over mixed, about 2 minutes. Dough should not be tacky, if so, add more flour 1 teaspoon at a time until desired consistency is reached.

2. Divide dough in half and form into 4-inch balls. Cover with dampened cloth and let rest for 30-40 minutes.

3. Preheat oven to 475℉.

4. Roll out to around ¼ inch thick, on a well-floured surface into an approximately 10-inch pizza. Prick dough a few times with a fork and lightly brush with olive oil.

5. Bake in a preheated oven for 10-12 minutes, or until the dough is golden brown and has developed some firmness.

6. Remove from the oven and top with your favorite locally sourced toppings.

7. Return to the oven and bake for another 5-7 minutes or until the cheese is bubbling and has browned a bit.