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1
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
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2
Let stand for a few minutes.
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3
In a mixer, combine flour and salt.
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4
With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
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5
Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
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6
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
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7
Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
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8
Note: its best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
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9
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball.
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10
You can roll out the pizza with a rolling pin if youd like, but sometimes its just as easy to throw it around and pull and stretch till it feels right.
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11
And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan.
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12
Drizzle a little olive oil on the dough and spread it with your fingers.
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13
Very lightly sprinkle some salt on the crust.
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14
Preheat oven to 375 degrees.
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15
Top your crust with your toppings of choice.
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16
Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
