For the dough (about 2 pizzas of 10-12 inches)
-1 ½ cups (350ml) of warm water
-1 packet of active dry yeast (2 teaspoons, 14g)
-2 tablespoons (30ml) of vegetable oil (olive, sunflower, etc.)
-2 teaspoons (10g) of salt
-1 teaspoon (5g) of sugar
-4 cups (490g) of bread flour
For the topping
- Mozzarella cheese
and any topping of your choice (mushrooms, meat, ham, peppers, etc)
1) Mix the warm water with the active dry yeast and the sugar, let them proof for 5-10 minutes, after that time it should bloom or make foam, otherwise your yeast might not be alive and you should restart the process with a new packet of yeast.
2) If you have a stand mixer with a dough hook attachment then use it to mix the ingredients. To the yeast mixture add the flour, the vegetable oil and salt, and then with the dough hook attachment mix it for 7 to 10 minutes. If you don’t have a hook attachment then knead it for 10 to 15 minutes by hand, the dough might be wet so you can add a little bit of extra flour, but it still should be sticky to the touch.
3) Place the dough inside of a large bowl and let it proof for 1 hour or 1 hour and a half. If you want to get more complex flavors (more sour) you can proof it in the bowl for 4 to 8 hours.
4) Preheat your oven at 475°F (230°C) for 30 minutes. Divide the dough into 2 equal balls and give them a round shape, then let them sit for 15 minutes.
5) Flat the dough and stretch it into a round shape, remember to work one ball at a time and flour your working surface. You should end up with a dough ½ inches tall and about 10-12 inches of length.
6) Place them into a baking sheet (or a pizza peel) and brush it with a little bit of oil so it won’t turn soggy when you add the toppings. Add tomato sauce, mozzarella and any topping of your choice.
7) Bake it in a 475°F (230°C) oven for 10 to 15 minutes, until the crust is golden brown.