This recipe makes enough dough for two 25-30 cm (10-12 inch) pizzas.

Ingredients

Warm water: 355 ml (½ cups) Active dry yeast: 1 package (7 grams or 2/4 teaspoons) Bread flour: 450 grams (¾ cups) Extra virgin olive oil: 30 ml (2 tablespoons) Salt: 10 grams (2 teaspoons) Sugar: 5 grams (1 teaspoon) Extra virgin olive oil (for coating) Cornmeal (for dusting)

Making the Dough

1. Proof the yeast: Place the 355 ml (½ cups) warm water in the large bowl of a stand mixer. Sprinkle the yeast over the water and let it sit for 5 minutes until dissolved.

2. Make and knead the dough: Add the flour, salt, sugar, and 30 ml (2 tablespoons) olive oil. Using the mixing paddle, mix on low speed for a minute. Replace the paddle with the dough hook. Knead on low to medium speed for about 7-10 minutes. If kneading by hand, mix and knead until the dough is slightly tacky. If too wet, sprinkle in a little more flour.

3. Let the dough rise (Fermentation): Spread a thin layer of olive oil over the inside of a large bowl. Place the dough in the bowl and turn it to coat it with oil. Cover the dough with plastic wrap. Choose your fermentation time:

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Quick rise: ½ hours in a warm place (24∘C to 29∘C or 75∘F to 85∘F).

Medium rise: 8 hours at room temperature.

Long rise (Flavor): 24 hours (up to 48 hours) chilled in the refrigerator.

Divide the dough: Remove the plastic cover. Dust your hands with flour and push the dough down. Divide the dough in half. Form 2 round balls. Place each in its own bowl, cover with plastic, and let sit for 15 minutes (or up to 2 hours).

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Shaping and Baking the Crust

1. Preheat the oven: Preheat the oven to 245∘C (475∘F) for at least 30 minutes, preferably an hour. Use a pizza stone, pizza pan, or thick baking sheet.

2. Flatten and stretch the dough: Work with one ball of dough at a time: Flatten the dough with your hands on a lightly floured surface. Use your fingertips to press the dough to ½-inch (1.25 cm) thick. Stretch the dough until it won't stretch further. Let it relax 5 minutes, then continue until it reaches 25 to 30 cm (10 to 12 inches) in diameter. You can gently hold up the edges, letting the dough hang and stretch.

3. Prep the crust: Use your fingertips to make dents along the surface to prevent bubbling. Brush the top of the dough with olive oil. Let rest another 10 to 15 minutes.

4. Transfer and Bake: Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. Transfer the flattened dough to the peel. Sprinkle some cornmeal on the hot baking stone in the oven. Gently shake the peel to ensure the dough slides easily. Slide the dough off the peel and onto the baking stone. Bake, one at a time, until the crust is browned, about 10 to 15 minutes