1 cup warm water
1/4 tsp sugar
1 tbs dry yeast
2 1/2 cups flour, plus a bit more
1 tsp kosher salt
1 1/2 tbs olive oil, plus more
Pizza sauce + all your favorite fixings
1. Add yeast and sugar to warm water in mixing bowl. Let the yeast sit for several minutes until frothy.
2. Add salt and olive oil to the yeast and give it a good stir.
3. Measure out two cups of flour and add to the liquid ingredients. Stir until combined. Slowly add the remaining flour until dough is just a little sticky. You may need a little more, or a little less flour. Go by the way the dough feels.
4. Knead your dough a few times on a lightly floured surface. Form into a smooth ball.
5. Drizzle a clean bowl with olive oil. Set your dough in the bowl, and roll around until the dough is coated in olive oil. Cover and let dough rise until double. Punch down and rise another 30 minutes.
If you are in a rush, or impatient like me, you can bake your pizza without the second rise.
6. When you are ready to make your pizza, divide your dough into two sections. Roll dough into a twelve-ish inch circle on a lightly floured counter.
I prep my pizza on a pizza peel covered in cornmeal. The cornmeal helps the dough slide from the peel to your baking stone or pan.
7. Top pizza dough with your favorite marinara sauce. I like Prego Traditional for my pizza, but homemade sauce is always great too.
The kids like pepperoni and olives, but my fave is fresh mozzarella, basil leaves and sliced tomatoes. If you use fresh mozzarella, give your pizza a drizzle of olive oil and a sprinkle of kosher salt before popping it into the oven.
8. Bake your pizza on the lowest rack in your oven at 450˚ for 12 minutes. If you are using a stone be sure to set it in your oven while it is preheating.
How ever you like to top your pizza it will be delicious. Double the recipe and freeze the extra dough for another night.
Freezing tips - Divide dough for pizzas; store in freezer safe bag. When you are ready to use it let it come to room temperature half hour before using.
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