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1
In the mixing bowl of your stand mixer add 1/2 cup of lukewarm water (100-110 F).
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2
Sprinkle in the yeast, sugar, and salt; stir to dissolve and let it bloom for 10 minutes.
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3
The yeast should now be bubbly, frothy, and fragrant.
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4
Add in the flour and the remaining 1 cup of lukewarm water.
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5
On the lowest speed, mix with a dough hook attachment for about a minute then scrape down the sides and bottom of the bowl to ensure all the flour is incorporated.
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6
Continue to knead the dough for about 7-8 minutes.
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7
This is a sticky dough, but it should hold together, pull away from the sides of the bowl, and have a firm, smooth appearance.
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8
If the dough is too sticky, add additional flour 1 tablespoon at a time, until the dough starts pulling away from the sides of the bowl.
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9
If mixing by hand, it usually takes about 15 minutes of kneading to achieve these same results.
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10
Pour the olive oil down the sides of the mixing bowl then turn the dough to coat it in the oil.
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11
Cover the bowl tightly with plastic wrap then drape a dishtowel over the bowl.
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12
Let the dough rise in a warm area for 2 hours.
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13
Uncover and punch down dough then let it rest 5 minutes.
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14
Meanwhile, preheat oven to 450 F, grease a baking sheet(s) with olive oil and flour your work surface.
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15
Turn dough onto floured surface, divide it in half if making 2 thin crust pizzas.
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16
Lightly flour the surface of the dough and press into desired shape, adding additional flour to the underside as needed to prevent sticking.
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17
If making thin crusts, a floured rolling pin may be needed to roll and shape the dough.
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18
Place dough in prepared pizza pan(s), pressing it to the edges, and work out any uneven spots.
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19
Prick it all over with a fork.
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20
Add desired sauce and toppings and bake for 20-25 minutes rotating the pan halfway through.
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21
A well seasoned pizza pan is helpful to achieve a golden crispy crust.
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22
If you dont have a seasoned pan just slide the pizza directly onto the oven rack for the last few minutes to crisp up the bottom.
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23
This recipe will yield one 18x13 thick crust, or two 18x13 thin crust pizzas.
