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1
Proof the yeast with 1 cup warm water and 2 teaspoons sugar for 10 minutes until foamy.
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2
Meanwhile in the stainless steel mixing bowl, add in all-purpose and bread flour flour 2-3 tablespoons olive oil, salt, grated Parmesan cheese and Italian seasoning (if using).
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3
When the yeast is proofed add to the mixing bowl along with 1/2 cup warm water.
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4
With kneader blade attached to the stand mixer, begin mixing ingredients for about 1 minute, adding in more all purpose flour as needed (1 tablespoon at a time).
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5
Continue to knead dough (for about 8-10 minutes) to create a smooth, semi-stcky dough that holds around the kneader blade (adding in more all-purpose flour as needed, but don't add in too much flour!).
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6
Stop machine, cover bowl with a clean tea towel, and let rest for 10 minutes, (this is important!).
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7
Remove dough to a lightly-floured surface, and knead gently for about 20 seconds, the dough will come together nicely.
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8
Place the dough into a well-oiled bowl (I just use the same bowl).
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9
Cover with plastic wrap or a clean tea towel in a warm place for 60 minutes until dough has doubled in size.
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10
At this point, you can cover the bowl tightly with plastic wrap and rise the dough overnight in the fridge.
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11
Punch down and remove from bowl, separate the dough in half for two smaller pizzas or leave in one piece for an extra large pizza.
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12
Cover the dough and let rest for 5-8 minutes (this will allow for easier shaping).
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13
Roll the dough out with a rolling pin on a floured surface into a circle, and place on a pizza pan coated with non-stick spray.
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14
Trim the dough that is hanging around the edges (I use a pizza cutter for this).
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15
Spread with pizza sauce and then shredded cheese, then top with favorite toppings.
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16
Bake as desired.
