Ingredients:

  • 4 cups all-purpose flour (500g)
  • 1 ½ cups warm water (110°F to 115°F or 43°C to 46°C)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 tablespoon sugar (12g)
  • 2 teaspoons salt (10g)
  • 2 tablespoons olive oil (30ml)

Instructions:

  1. In a small bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, combine flour and salt. Add the frothy yeast mixture and olive oil to the flour. Mix until a rough dough forms.
  3. Transfer dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic.
  4. Place the dough in an oiled bowl, cover with a damp towel or plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
  5. Punch down the risen dough to release air. Divide into two equal portions. Shape each portion into a ball and let rest for 10 minutes.
  6. On a floured surface, shape each ball into a round crust using a rolling pin or your hands (12-14 inches in diameter).
  7. If using a baking stone, preheat your oven to the highest setting (usually 475°F to 500°F or 245°C to 260°C). For a baking sheet, sprinkle with flour or cornmeal, place the rolled-out dough, and prebake for 5-7 minutes.
  8. Remove from the oven, add your desired toppings, and return to bake for another 10-15 minutes, or until the edges are golden and the cheese is bubbling.