3 1/2 cups bread flour (plus some for rolling) Substitute all-purpose flour if necessary. Bread flour gives you a crispier crust.
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups lukewarm water
(100-110 degrees F)
2T olive oil, plus 2 tsp.
1 hr. 30 min.
1 hr. 10 min.
4 - 10-inch pizza crusts
Combine bread flour and salt in a glass bowl.
Add the yeast and sugar to the lukewarm water. Mix together. The sugar and yeast should activate and foam up.
If it does not foam up, the yeast may be old.
Create a well in center of the flour mixture. Add the yeast mixture and 2T of olive oil.
Stir with a fork until ingredients are mixed.
Form into a ball using your hands.
Kneed the dough on a flat, floured surface for several minutes and form into a ball.
Oil a large, glass bowl with the remaining 2tsp. of oil.
Add the ball of dough and cover with plastic wrap for approximately 1 hour until the ball doubles in size.
Cut dough ball into four sections and roll into balls.
Place dough balls on plate and cover with a clean, damp kitchen towel and let rest for 10 minutes.
Roll out dough on a floured surface. Can use semolina to give the base a bit of a crunch.