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1
Sprinkle the yeast into a medium bowl containing 1 1/2 cups warm water (100 to 115 degrees F) and stir until yeast dissolves.
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2
Let the yeast activate for 2 to 5 minutes.
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3
Add salt and 2 cups of flour and stir until blended.
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4
Add another 1 1/2 cups of flour and blend until too stiff to stir with a spoon.
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5
Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces.
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6
If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie.
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7
With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape.
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8
Knead about 7 times.
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9
(Don't knead too hard or the dough will rip at the top).
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10
At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom.
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11
Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap.
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12
Let the dough sit for between 30 to 60 minutes until it almost doubled in size.
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13
Put the dough in the refrigerator for 1 hour after it rises to gain elasticity.
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14
Preheat oven to 500 degrees F.
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15
Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles.
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16
Use a rolling pin to flatten the dough to the size you choose.
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17
Transfer the dough to an oiled pizza pan or baking sheet.
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18
Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone.
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19
Add sauce, cheese, and toppings as desired.
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20
Keep toppings an inch away from the edge of the pie.
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21
Cook pizza for approximately 15 minutes or until the crust is golden brown.
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22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
