Pi Day is an annual celebration of the mathematical constant π(pi). Not to bore you but Pi Day is observed on March 14 (the 3rd month of the new year) since 3,1, and 4 are the first three significant figures of π. It was founded in 1988 by an employee of the San Francisco science museum, the Exploratorium. Celebrations often involve baking and eating pie.1988, the earliest known official or large-scale celebration of Pi Day was organized at the Exploratorium, with staff and public marching around one of its circular spaces, then consuming fruit pies. The Exploratorium continues to this day to hold Pi Day celebrations.
On March 12, 2009, the U.S. House of Representatives passed a non-binding resolution declaring March 14th as National Pie Day.
Although we never need an excuse to eat some pie, today would be an excellent day to enjoy a slice or two. And how about slice of pizza pie!
AN EASY PIZZA DOUGH
Whip up a pizza, add your favorite toppings
and make it your very own!
| 1 ½ CUPS WATER – warm | 2-3 TSPS DRY YEAST |
| 2 TBS OLIVE OIL – helps in the stretching | 2 TSPS SEA SALT |
| 1 ¾ CUPS BREAD FLOUR* – or 1 ¾ ALL PURPOSE FLOUR | 1-2 TSPS SUGAR – gives dough a rich brown color |
In the mixing bowl of a heavy-duty mixer, place water, olive oil, flour, sugar, and yeast and blend all in. Add salt and continue to mix until the dough pulls away from the sides of the bowl. If the dough is wet (sticky), add flour 1 tablespoon at a time until the dough does pull away. If it seems too dry, add water 1 tablespoon at a time until you are satisfied.
Remove the dough from the bowl and place on a lightly floured surface and knead into a ball. Cut the ball in half and place each half in lightly oiled bowl and cover with a cloth kitchen towel, place in a warm draft free place until doubled in size. This usually takes about 40-60 minutes.
Optionally, if you want to make the dough ahead of time, you can age the dough by placing the divided balls, covered with plastic wrap in the refrigerator where it will keep for 12-18 hours. When reedy to use remove from the refrigerator and let rest on the counter for 30-45 minutes before you start to stretch the dough out.
For thin crispy pizza, use a pastry roller on a well-floured surface to stretch the dough into your preferred size.
NOTE: Bread flour will make a crisp dough, while all-purpose flour will make a softer dough. This recipe will yield 2 12 or 14-inch pizzas.
BUON MANGIATA!
Ancora 
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