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1
Stir together your water and sugar and sprinkle the yeast over the top.
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2
Leave it for 10 minutes until its all bubbly.
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3
Add the oil, salt, vinegar and 2 cups of flour until well incorporated.
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4
Add additional flour and knead until pliable, stretchy and barely sticky.
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5
It shouldnt make you go Ew!
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6
when you touch it.
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7
Move your dough to a greased bowl and cover.
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8
Let your dough rise for an hour or until it has doubled in size.
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9
Once it has doubled, punch it down and divide it into the portions you need.
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10
I personally made a few smaller pizzas with this as opposed to 2 super large ones.
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11
Roll and stretch each piece of dough until it reaches your desired thickness and size.
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12
I have a pizza stone (which is a great invention but not necessary), but you can easily use a regular ungreased baking sheet.
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13
Coat your dough with pizza sauce and toppings of your choice.
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14
Bake at 250 degrees Celsius for 10-12 minutes or until browned and bubbly.
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15
It all depends on your oven.
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16
You can also use the amount of dough you need and freeze the rest of the dough.
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17
Grease the inside of a freezer bag, put the rest of your dough in and make sure its sealed.
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18
Next time you need to use it, take it out in the morning or allow it to thaw at room temperature before attempting to roll it out.
