You need 1 ingredient. The key ingredients include: ["Instructions", "Recipe created by Sally's Baking Addiction.", "In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes or until the yeast is foamy and dissolved. This is called ""proofing"" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand with wooden spoon or dough whisk, or with the dough hook on low speed for 1 minute.", "Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.", "Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 80u00b0F) until doubled in size (1-2 hours).", "Punch the dough down to release the air.", "Divide the dough into two halves. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes.", "Preheat oven to 475u00b0F. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets with nonstick spray or with olive oil.", "Sprinkle with cornmeal (optional, preferred for flavor and texture).", "Prepare your favorite toppings.", "After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or on a silicone baking mat. You could also do this directly on your cornmeal lined pizza pan. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal."].
