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There are two sets of directions listed. The first step is for using a stand mixer, and the second is for making the dough by hand.
Ingredients:
2 cups all purpose flour*, plus a little extra
2 1/4 tsp active yeast (1 packet)
1 1/2 tsp sugar
3/4 cup warm water**
3/4 tsp salt
1/4 tsp garlic powder
1/4 tsp basil, dried***
2 tbsp olive oil, plus a little extra
Pizza Sauce of choice
Pizza toppings of choice
Directions:
Using A Stand Mixer:
1. In mixing bowl combine sugar, yeast, and warm water. Stir with a wooden spoon until the water is cloudy, and most of yeast has dissolved (around 30 seconds). Set aside until yeast has proofed (see picture).
2. Add salt, olive oil, garlic, and basil to yeast mixture. Stir with wooden spoon.
3. Add flour to bowl, then place on mixer. Using dough hook mix ingredients on first setting until most of the ingredients are combined, then increase speed to two. Continue mixing until dough has formed a ball, and come clean of the sides of the bowl. Dough should be sticky, but manageable with your hands. You may need to add more flour. It's ok to add up to 1/3 additional cup to the mixture.
4. In a separate large, clean bowl generously coat it with olive oil. Make sure to get the sides of the bowl. You can use a pastry brush or your fingers.
5. Remove the dough from the hook. Roll into a ball. Roll the ball around the inside of the olive oil coated bowl. Make sure you get olive oil on all sides of the dough. Cover the bowl tightly with plastic wrap, and place in a warm space. Alternatively you can place the bowl in the microwave covered with a flour sack towel, or clean dish towel.
Mixing Dough By Hand:
1. In mixing bowl combine sugar, yeast, and warm water. Stir with a wooden spoon until the water is cloudy, and most of yeast has dissolved (around 30 seconds). Set aside until yeast has proofed (see picture below).
2. Add salt, olive oil, garlic, and basil to yeast mixture. Stir with wooden spoon.
3. Gradually add 1 cup of flour to mixture stirring in between. Add remaining cup of flour, and stir until most of mixture is combined. Remove spoon, and continuing kneading dough with your hands until dough comes off your fingers, and forms a sticky, but manageable ball.
4. In a separate large, clean bowl generously coat it with olive oil. Make sure to get the sides of the bowl. You can use a pastry brush or your fingers.
5. Roll the ball around the inside of the olive oil coated bowl. Make sure you get olive oil on all sides of the dough. Cover the bowl tightly with plastic wrap, and place in a warm space. Alternatively you can place the bowl in the microwave covered with a flour sack towel, or clean dish towel.
Directions continued:
6. Allow the dough to rise for 30 minutes, or until doubled in size. While dough is rising preheat the oven to 425°F. If you are using a pizza stone (see notes) place it into the oven while it's preheating.
7. Once the dough has risen, use your hands to gently deflate the dough, and transfer to parchment paper, or a lightly floured surface. knead until smooth.
8. Using either your hands, or a rolling pin work the dough into a 12" circle. If you want a crust you can pinch and roll the edges at this time. Once complete transfer the dough to a parchment paper lined pizza pan, or parchment covered cutting board. The cutting board I use is 12 inches wide. I find it easier to roll and create my circle directly on the board so I know it's 12 inches.
9. Using a fork poke holes in several spots on the center to keep the dough from bubbling up in the oven. Drizzle with olive oil, and use a pastry brush to brush the entire pizza including the crust with olive oil.
10. Add your desired toppings and bake on center rack for 13-15 mins or until toppings and crust are golden brown. Let sit for a few minutes, then slice and serve!
Notes:
*If you prefer a crispier exterior to the crust use bread flour. All purpose flour yields a softer exterior.
**The water should be between 105-115°F so as not to kill the yeast. I found that turning the water tap all the way to hot, filling my measuring cup, then letting it sit while I get the other ingredients together puts the water at the perfect temperature.
***If you do not like basil you can omit. You can also try Italian seasoning (usually contains basil), oregano, red pepper flakes, or dried rosemary. Don't limit yourself with your seasoning choices. Try different ones!
Pizza stone - I put my pizza stone directly in the oven. When I roll my dough out it's onto parchment paper that is on top of my cutting board. I use the cutting board like a pizza spatula. Once I'm ready to bake the pizza I open the oven, pull out the rack, and using the parchment paper, transfer the pizza and paper directly onto the stone. Then I push the rack back in the oven, and allow the pizza to bake. Once the pizza is ready I pull out the rack, and again using the parchment paper, pull the pizza back onto the cutting board. You can then pull the parchment paper from underneath the pizza, or cut it directly on the parchment paper.
