- 1 1/2 cups warm water
- 2 packets (1/4 ounce each) active dry yeast
- 2 teaspoons granulated sugar
- 1/4 cup extra virgin olive oil, plus more for bowl and drizzling
- 1 teaspoon salt
- 4 cups all-purpose flour (spooned and leveled), plus more for work surface
- Pour the water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk in the sugar, oil, and salt. Add flour and stir until a sticky dough forms.
- Lightly brush another large bowl with a little olive oil. Place dough inside and drizzle a little oil over the top. Cover with plastic wrap and set aside in a warm, draft-free place until dough has doubled in size, about 1 hour.
- Turn out onto a lightly floured work surface and gently knead 1 or 2 times, forming into a round. Let rest for about 10 more minutes.
- Use or store as is for 1 large pizza, or divide into 4 equal portions for individual pizzas.
2. In the winter time, I like to place the bowl of dough on a heating pad to aid in the rising time.
3. Dough will keep in the refrigerator for 3 days or in the freezer for 2 months.
4. To freeze, allow the dough to completely finish rising, cover in plastic wrap and then place in a resealable freezer bag. (Divide in half or in quarters before freezing.)
5. To cook: preheat oven to 450 degrees F for at least 30 minutes, preferably an hour. Place dough on some lightly floured parchment paper; starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick round. You can pinch the very edges if you want to form a lip. Transfer parchment with the flattened dough to a peel or baking sheet. Brush with a little olive oil, then your sauce and toppings (do not load up each pizza with a ton of toppings as the crust won’t end up crispy that way.) Slide the pizza, along with the parchment, off of the peel and onto the baking stone in the oven. Bake for 10 minutes, until the crust is browned and the cheese is golden, then sprinkle a little more cheese and bake for another 2-3 minutes until melted.