Start with good dough. We use a slow fermented flaxseed-wheat-white dough. If it’s frozen, defrost over night in the fridge. Then let the dough sit covered with a towel until it is room temperature. Knead until it acquires a soft, smooth elasticity, like the picture on the right. On the left, dough before kneading. On the right, dough after kneading. Next, flatten into a disk, and press and pull the dough into a thinner round. Keep the work table lightly floured.  If the dough fights you, put a towel on it and let it rest a bit. Place the dough on a floured pizza peel before doing the toppings. The key to toppings is not to add too much. Especially the tomato sauce. Too much wetness won’t let the pizza rise up as it cooks, and can produce a soggy center crust. To transfer the uncooked pizza from peel to the stone in the oven, make sure your peel is floured enough to let the pizza slide. Put the peel to the stone, tilt, and jerk your …