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1
Preheat oven to 350 degrees F.
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2
Add the warm water into a small mixing bowl or a standard 2 cup measure, sprinkle the yeast over the warm water and let stand until the yeast softens, 3 to 5 minutes.
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3
Mix slightly to dissolve yeast and allow it to proof for another 15 minutes in a warm spot in the kitchen.
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4
Add the room temperature water and 1 tablespoon of the olive oil to the yeast mixture and stir to combine.
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5
Measure the flour and the salt into the bowl of a stand mixer.
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6
Combine on very low speed with the paddle attachment.
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7
Slowly add the liquid ingredients to the dry, and increase the speed of the mixer slightly to incorporate the mass.
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8
Stop the mixer and replace the paddle with a dough hook if you have one.
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9
Knead until the dough becomes smooth and begins to pull away from the sides of the bowl, about 4 minutes.
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10
Place the dough on a floured board and knead the dough by hand for another 1 to 2 minutes.
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11
Add flour to dust as needed to prevent sticking.
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12
Shape the dough into a ball and place in a very lightly oiled bowl and cover with a clean towel, let stand until dough doubles in size, about 1 hour.
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13
When the dough has doubled in bulk, divide it into 6 equal pieces (about 6 ounces each).
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14
Set the pieces of dough being used on a sheet pan and cover with a clean towel or plastic wrap.
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15
(Dough not being used can be placed in the refrigerator or frozen until ready to use.)
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16
With a rolling pin on a lightly floured surface, roll each piece of dough as evenly as possible into a 10-inch circle, dusting lightly with flour, as necessary.
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17
Cover with toppings and bake until golden brown, about 10 minutes
