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1
In a large bowl combine yeast with water, olive oil, salt and stir well to proof.
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2
After 5 minutes, add half of the flour and mix well to thoroughly incorporate.
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3
Add all remaining flour except 1/2 cup and mix well with your hands.
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4
Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough.
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5
Dough should not be sticky.
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6
Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil.
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7
Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
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8
Preheat oven to 500 degrees F and if you have a pizza stone place it on the bottom rack of the oven.
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9
Divide dough into 2 portions and form into balls.
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10
(See note below for calzones.)
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11
Place on a lightly oiled baking sheet and cover with a damp towel.
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12
Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch.
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13
Transfer dough to a pizza peel and top with toppings of choice.
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14
Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings).
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15
Remove from the oven with a metal peel or spatula and serve immediately.
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16
Note: For calzones, divide the dough into 4 equal portions and form into 4 balls.
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17
Place on a lightly oiled baking sheet and cover with a damp towel.
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18
Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (6-inch) circles.
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19
Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side.
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20
Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking.
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21
Cook on a preheated pizza stone in a preheated 475 degrees F oven for about 8 to 10 minutes, or until well-browned.
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22
Remove from the oven with a metal peel or spatula and serve immediately.
