- 1 cup warm tap water
- 1 package (1 scant tablespoon) active dry yeast
- 1/2 teaspoon sugar
- 3 cups all-purpose flour, plus more for dusting (divided)
- 2 tablespoons olive oil (divided)
- 1 teaspoon coarse salt
- a pinch of cornmeal to dust pan or stone
For this recipe I used my counter top mixer, you can also use a bowl and your hands.
- In a large bowl combine water, yeast, and sugar and gently mix. Set aside for 5 minutes or until the mixture is foamy.
- Stir in 2 1/2 cups flour, 1 tablespoon of the olive oil, and the salt. The dough will be sticky.
- Transfer dough to a floured surface or use your mixers kneading tool and knead the dough while adding the remaining 1/2 cup of flour in small amounts until you get a consistent, non-sticky, elastic ball.
- Coat another large bowl with the remaining olive oil. Place the dough in the bowl, turning to coat the dough evenly with the olive oil. Cover with a damp cloth and let rise in a warm place until the dough has doubled in size, about 1 hour.
- Divide the dough into 2 balls. I like to *freeze one ball and use the other right away. Roll the dough on a floured surface with a rolling pin or wine bottle. Add flour as needed, flip the dough a few times, and continue stretching from the center outward.
- Transfer dough to a pizza pan or stone, add your toppings and bake at 400 degrees until crust is a light golden brown underneath, 12-15 minutes.
- 1 small ripe tomato pureed or 1/4 cup tomato sauce
- 1/2 cup shredded mozzarella cheese
- 4-4 large basil leaves cut into strips.
Add the toppings atop your crust.
*To freeze the dough place ball into a freezer safe container or bag, let thaw at room temperature when ready to use it.