Pizza Dough

Ingredients

• 500.0 g Flour, wheat, all-purpose, enriched, bleached
• 325.0 g Beverages, water, tap, well
• 2.25 5ml Leavening agent, yeast, baker's, active, dry
• 2.0 15ml Vegetable oil, olive
• 1.0 tsp Sugars, granulated
• 1.5 tsp Salt, table

Instructions

1. Warm the water to 105–110°F (40–43°C). Stir in the sugar and yeast. Let stand 5 minutes until foamy.

2. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil.

3. Mix until a dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.

4. Place in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1–1.5 hours until doubled.

5. Punch down the dough and divide into 2 equal pieces for two thin-crust pizzas (or keep whole for one thick crust).

6. Roll or stretch each piece into your desired shape on a floured surface.

7. Top as desired and bake at 475°F (245°C) on a preheated pizza stone or inverted baking sheet for 10–12 minutes.