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1
In the bowl of a stand-mixer fitted with the dough hook attachment, stir together the yeast, warm water and sugar.
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2
Stir in the olive oil, then turn the mixer on low and gradually add in the flour and salt.
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3
Turn mixer up to medium and knead the dough until it comes together and forms a soft ball and pulls away from the sides of the bowl, adding more flour (1/4 cup at a time) if needed.
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4
Cover the bowl with a kitchen towel and allow the dough to rise for two hours.
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5
Once risen, gently turn dough out onto a floured surface (you do not want to knead the dough here), and divide the dough in half.
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6
Press each half into a greased pizza pan (medium to large size pizza pan), covering the pan and a little up the sides to form the crust.
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7
For preparation: Top with desired toppings and bake in a 450 F oven for around 15 minutes or until crust is firm and golden and the center of the pizza is cooked through.
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8
Notes: I use the type of pizza pans with the holes on the bottom.
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9
The holes help the bottom of the crust get golden and crisp.
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10
I have used half wheat flour and half white flour with this recipe before with great results.
