1 tablespoon Kosher Salt, 10 ounces warm water (warmed up in microwave for 20 seconds),
2 tablespoons Olive Oil, and 2 teaspoons Molasses.
Mix on low until combined then increase speed to medium and mix for 15 minutes.
test as in stretch dough and try to see through it, but if it tears, it doesn't pass the test. The test
helps you to make sure the dough has good gluten structure and won't tear. If the dough tears
as you flatten and stretch to see through the dough, mix with stand mixer and dough hook for a
couple more minutes. Stretch dough and form a ball, then place dough in oiled lidded container.
Allow to rest until doubled (about an hour).
open windows, or any thing to help circulate the air well. After preheating, place in oven close to
top of oven and turn on broiler. Place a wadded up piece of aluminum between oven door and
oven frame to prop door open slightly, this will keep the broiler from shutting off.
pizza peel sprinkled with cornmeal or use an upside down cookie sheet. The pizza should be
smaller than your cast iron griddle/grill, remember that.