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1
Place the fast rising yeast into a mixing bowl.
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2
I use a KitchenAid.
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3
Add to this the warm water (not too hot, it will kill the yeast).
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4
Add the sugar.
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5
Let it activate.
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6
Add the olive oil.
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7
Mix slightly.
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8
Add the flour along with the salt.
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9
Keep 1/2 cup of water handy if this mixture is too dry.
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10
Also, if you think the dough will react better to more oil, add more as needed.
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11
If you use more olive oil, the crust will be more cake-like and softer.
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12
Knead the dough about 3-5 minutes.
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13
Let it rise until it doubles.
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14
Knock it down and let it rise again for about an hour.
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15
Divide the dough into two balls.
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16
Roll out on a floured surface.
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17
Oil a pizza pan and add some corn meal to the bottom, or if using a stone, just add a sprinkle of cornmeal.
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18
Roll each ball out to form a crust using a rolling pin.
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19
You may have to flip it over a few times.
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20
Make sure to flour the surface you are rolling on and flour the rolling pin also.
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21
Do not use too much force as you are rolling and try to keep your pressure consistent.
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22
If you handle the dough too much it will make it tough.
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23
Add your toppings and bake in a 400 degrees F to 425 degrees F oven.
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24
It should take 15 to 20 minutes to bake until the crust is brown.
