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1
Add 3/4 cup (6 oz) hot tap water to the metal mixing bowl of a stand mixer.
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2
Add sugar, then yeast.
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3
Give it a stir by hand with the dough hook and leave it be for a few minutes to hydrate.
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4
(The metal bowl will cool the water quickly to just the right temperature.)
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5
Add the flour, salt, and the glug-glug of olive oil.
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6
Mix slowly to incorporate dry flour, then put it on medium speed.
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7
If it looks sticky, add a tablespoon of the bread flour.
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8
If it looks dry and ropy, add a teaspoon or less of water.
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9
Let it mix for at least 5-10 minutes.
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10
It should be as smooth as a babys bottom.
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11
Spray a pan with oil, portion dough in half, and let it rest in the fridge for a few hours.
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12
(The dough freezes well too, but triple wrap it.)
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13
If youre in a hurry, let it proof on the counter top.
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14
I use a rolling pin to flatten it a bit on a floured surface, then hand-toss it for the kids and the ladies at church.
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15
For thick crust dough, add 2 tablespoons of vegetable oil to a 9 cake tin or pie pan, and roll out a circular disc of dough.
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16
Make sure the oil covers the bottom of the pan, then leave the dough to proof in the pan.
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17
Makes two pizzas.
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18
Doubling the recipe is a bit much for my mixer, but Ive increased it by half with good results.
