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1
In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110 degrees F to 115 degrees F).
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2
Sprinkle the yeast on top and let stand 10 minutes, or until foamy.
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3
Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together.
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4
Allow the machine to knead the dough until smooth.
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5
(If you don't have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic.
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6
Or combine by hand in a large bowl.)
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7
Turn out the dough onto a floured board and knead 2 to 3 minutes.
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8
Place the dough in an oiled bowl and turn to coat the surface.
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9
Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.
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10
Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas.
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11
Form into smooth, tight balls, cover loosely with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes.
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12
(If you're not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.)
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13
Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour.
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14
(If you don't have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.)
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15
Preheat the oven to 500 degrees F.
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16
Press the dough with your fingers until it's as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust.
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17
When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan).
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18
Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven).
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19
Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden.
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20
Guy's Favorite Topping Combos
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21
The French Pig (pictured above)
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22
Cooked pancetta, sauteed leeks and apple, brie, balsamic vinegar
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23
The Motley Que
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24
Pulled chicken, barbecue sauce, red onions, cilantro, fontina
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25
Spicy Hawaiian
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26
Canadian bacon, pineapple, red jalapeno, marinara sauce, mozzarella
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27
Au Naturel
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28
Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt
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29
Photograph by Dave Lauridsen
