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1
Put yeast and sugar in a cup.
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2
Add 1/2 cup of water.
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3
The water should be between 100 and 110AF.
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4
Mix well.
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5
Wait about 5 minutes for the yeast and sugar to activate.
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6
In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water and the yeast mixture.
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7
Mix this with a fork to get all the liquid absorbed by the flour.
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8
Place a handful of flour on a pastry board or mixing surface.
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9
Dust your hands and spread out the flour.
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10
Empty the contents of the bowl on to the flour.
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11
Knead the dough vigorously for 8-10 minutes or until the texture is smooth and uniform.
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12
If the dough seems a little sticky, add a little more flour.
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13
One method to knead, is to lean on the dough with the palm of your hand.
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14
Press the dough to the mixing surface.
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15
Fold the dough and repeat.
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16
Place the dough in a bowl and drizzle with olive oil.
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17
Place bowl in draft free area and cover with a cloth.
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18
Let the dough rise for about an hour.
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19
Punch down the dough and wait about 45 minutes.
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20
Your dough is now ready.
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21
Cut the dough in half.
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22
Dust a rolling pin with flour and roll out on a floured pastry board until the dough is the desired shape.
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23
Keep using flour, so the dough won't stick.
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24
Dust a cookie sheet with corn meal.
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25
(Oil will work ok, but the dough will be greasy.)
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26
Use a spatula and slide the dough onto the cookie sheet.
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27
If you have a pizza & baking stone, assemble pizza on a peel dusted with corn meal.
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28
Then use the peel to place the pizza on the pre-heated stone.
