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1
In the bowl of an electric stand mixer, combine the warm water, molasses and yeast.
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2
Stir, and let stand for 10 minutes, until the mixture is bubbly.
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3
Using the dough hook, mix in the flour, salt and olive oil, and stir for 6-8 minutes (alternatively, knead by hand), until the dough is smooth and elastic.
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4
Pour a little olive oil over the dough in the bowl and turn to coat.
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5
Cover the bowl and let the dough rest for 30 minutes.
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6
Meanwhile, preheat the oven to 425 degrees.
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7
If you are using a pizza stone, place it in the oven before you turn the oven on.
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8
Prep your pizza toppings.
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9
Sprinkle the baking pan(s) or pizza stone with cornmeal (you can use a pizza stone, two round cake pans, or a half-sheet pan).
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10
When the pizza dough is ready, divide the dough in half.
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11
Roll each half into 8-12 inch crusts (depending on how thick you want your crust; 8 is very thick and will be chewy, and 12 is very thin and will be crispy).
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12
Place the rolled out crust on the baking pan or pizza stone and bake for 10 minutes.
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13
Remove the crust from the oven and add your toppings.
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14
I like to put cheese both below and above the toppings.
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15
Bake for an additional 10 -15 minutes.
