Classic Pizza Crust
from Food Network Magazine Oct 2016
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon kosher salt
- 1 cup warm water (100 degrees F to 110 degrees F)
- 2 teaspoons sugar
- 1 teaspoon active dry yeast
- 2 tablespoons extra-virgin olive oil, plus more for the bowl
Combine the flour and salt in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 1 minute. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
Divide the pizza dough into 2 balls. On a lightly floured surface, stretch 1 ball of dough into a 12- to 14-inch round. Transfer the dough to a piece of parchment paper, then slide the parchment with the dough onto a pizza peel or inverted baking sheet.
One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is golden brown and the cheese is bubbling, 8 to 10 minutes. Let cool 1 to 2 minutes before slicing.