Yield: 2 (14 Inch) pizza crusts
- 3 1⁄2 to 4 cups bread flour, plus more for rolling
- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2 teaspoons kosher salt
- 1 1⁄2 cups water, 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
Combine the 3 1⁄2 to 4 cups of bread flour, 1 teaspoon of sugar, 1 envelope of yeast and 2 teaspoons of kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the 1 1⁄2 cups of water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.