my best pizza so far

dough from the A16 cookbook, with slight modifications based on the fact that i actually do have a rustic italian kitchen (i.e., no stand mixer). seriously, the A16 cookbook -- a christmas gift from tom that, as it turns out, was sort of a gift from tom to himself -- is stupendous. everything i've made from it has been spot-on amazing. their pizza dough is no exception.

ingredients
1/4 t dry yeast
1 1/2 c warm water
2 t olive oil
2 t salt
4 c flour

directions
sprinkle yeast over the water and let proof for about 10 minutes in a warm place.
add the olive oil and salt, and stir.
combine flour and yeast. i let them sit together for a bit to autolyse. mix until the water is absorbed, then knead for about 10 minutes or until the dough is fairly smooth (a few little lumpies are ok).
cover bowl with a damp towel and let rest for a few minutes. then knead again unti the dough is smooth and soft.
coat the bowl and the dough with a little olive oil. cover with plastic wrap and refrigerate overnight.
the next day, punch down the dough, then turn it over in the bowl. re-cover and put back in the fridge.
4 hours - 24 hours later, turn the dough out onto a floured surface, and divide it into approximately 4 pieces (i've used five before for smaller zas). form balls, and cover with a damp towel for about 1.5 - 2 hours to proof, or until volume has doubled.
preheat oven (with pizza stone) as hot as it will go. the best thing about my ancient 1920s oven is that it hits at least 650!!
shape dough into pizza shapes.
place dough on a piece of parchment paper on top of pizza peel. (some people say to use semolina but i am anti -- it burns, it's messy, and since my pizza peel is a little small, the parchment paper stabilizes the raw dough.)
add a light coating of olive oil.
slide the dough and parchment onto the stone.
bake for about 2-3 minutes. (for me, cooking it a bit first adds some fluffiness to the edges of the crust, and stabilizes it for toppings.)
add toppings.
bake for about 7 minutes, or until the dough is crisp and charred on the bottom and the top bubbles.
eat immediately.

toppings
this one is topped with roasted acorn squash, leeks from the alemany farmer's market sauteed in butter with salt & pepper, fresh goat cheese from sierra nevada, sage, and grana padano. i can't wait to make another one.