In the bowl of a stand mixer, dissolve the sugar in 1 cup
warm water (110 degrees to 115 degrees).
Sprinkle the yeast on top and let stand 10 minutes, or until
foamy.
Add the olive oil and salt, then use the dough hook to mix
in the flour until the dough starts to come together.
Allow the machine to knead the dough until smooth.
Turn out the dough onto a floured board and knead 2 to 3
minutes.
Place the dough in an oiled bowl and turn to coat the
surface.
Cover the bowl with plastic wrap and let stand in a warm
place until the dough has doubled in size, about 1 hour.
Turn out the dough onto a lightly floured surface and divide
it in half.
Form into smooth, tight balls, cover loosely with plastic
wrap and set in a warm place for 30 to 45 minutes.
Set a pizza stone in the oven and preheat the oven to 500
degrees.
Lightly flour a pizza peel.
Press the dough with your fingers until it's as flat as
possible.
Drape it over both of your fists and gently pull the edges
outward while rotating the crust.
When the circle has reached the desired size and thickness,
place it on the pizza peel.
Top the pizza as desired and slide it from the peel onto the
hot stone.
Bake 8 to 12 minutes, depending on the thickness, or until
the crust is crisp and golden
Note: If you are not using the dough wrap tightly with
plastic wrap after the second rise. It can be refrigerated
for 2 days or frozen for 1 month.
Copyright © 2001
Complete Control & Consulting Inc.