Pizza 

Ingredients
Dough (enough dough for two 10-12 inch pizzas):


1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast
3 1/2 cups bread flour
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar

Toppings:

Tomato sauce
Mozzarella cheese
Parmesan cheese
Pepperoni(optional) 
Mushrooms(optional) 
Peppers(optional) 


Directions

1. Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam, which indicates that it is still active and alive.

2. Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook until the dough is smooth and elastic, about 10 minutes.

3. Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil. Cover the dough with plastic wrap and let sit in a warm place (75-85°F) until it doubles in size, at least 1 to 1 1/2 hours.


To prepare:


1. Preheat the oven to 450°F. 

2. Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3. Prepare your desired toppings. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4. Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.

5. Brush the top of the dough with olive oil. Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.  Lightly sprinkle your pizza peel with corn meal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

6. Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes.