We tried several pizza dough recipes and this one is our favorite:
Source: Tyler Florence
* 1 package active dry yeast
* 1 teaspoon sugar
* 1 cup warm water
* 1 tablespoon kosher salt
* Extra-virgin olive oil
* 3 cups 00 flour, plus more for dusting (we used all purpose and it turned out fine)
We usually double the recipe… which makes plenty of dough for 6 individual pizzas.
Combine yeast, water, and sugar. Let stand for 5 to 10 minutes, until mixture foams.
Add salt and 2T oil.
Add the flour, a little at a time, mixing at the lowest speed with dough hook attachment until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. If dough is too wet, add a bit more flour; if its too dry, add a bit of water.
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.
Preheat oven 500 degrees.
Turn dough out onto lightly floured surface (dough should be doubled in size and spongy)
Stretch and roll dough into desired shape (shoot for 1/4 to 1/8- inch thick).
Brush crust with olive oil. Top with toppings ( sauce, cheese, ham, pineapple, green pepper, onion, tofu, sausage, pepperoni, chicken, etc)
Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp.