Pizza crust

It took a few tries to get this right, but this is the crust I return to when I want a simple dough that behaves well and tastes good.

Yield: Makes 1 crust.

Equipment

• KitchenAid stand mixer, unless you prefer to knead by hand
• Kitchen thermometer
• Pizza stone for baking, recommended
• Wood pizza peel, recommended

Ingredients

• 1 cup warm water
• 2 1/4 tsp active dry yeast
• 1/2 Tbsp sugar
• 3/4 tsp salt
• 2 Tbsp olive oil
• 3 cups bread flour, give or take 1/2 cup
• Cornmeal for baking

Instructions

1. Heat the water until it reaches about 110 degrees.
2. Stir the yeast and sugar into the warm water and let it sit for 5 to 10 minutes.
3. Add the salt and oil. Stir in the flour one cup at a time until the dough is sticky but not clinging to your fingers.
4. Knead in a stand mixer for about 6 minutes.
5. Grease a bowl, cover the dough, and let it rise for 1 to 2 hours.
6. Preheat a pizza stone to 450 F, dust with cornmeal, shape the dough, and bake with your preferred toppings.

Notes

• Makes only 1 crust, so double or triple if needed.
• It rises fine in the refrigerator if you want to plan ahead.
• Bread flour has worked better than all-purpose in my experience.
• Garlic powder and dried basil are optional extras, not requirements.