Easy Pizza Crust

Summary
Prep time	5 min
Cook time	~2 hrs (rising time)
Source	Baked-in
Yield / serves	14" round pizza crust
Rating	(unrated)

Ingredients

• 11 ounces (approximately 2 cups) bread flour
• 3/4 tsp kosher or sea salt
• 3/4 tsp granulated sugar
• 1/4 cup warm water (about 110 degrees F)
• 1? tsp active dry yeast
• 1/2 cup plus 2 Tbsp room temperature water
• 1 Tbsp olive oil
• Cooking spray (or a little extra olive oil) for oiling the bowl

Preparation

In a large bowl or the bowl of a stand mixer, combine flour, salt and sugar.

Add yeast to warm water and let stand for about 5 minutes. Add the rest of the water and the olive oil and stir to combine.

With the mixer on low (or with a wooden spoon), slowly drizzle in the water mixture until the dough forms a cohesive mass (if it doesn't come together, drizzle in a bit more water by the tablespoon). The dough should be slightly tacky but shouldn't come off on your fingers when touched.

If using a mixture, switch to the dough hook. If kneading by hand, turn out onto a work surface. Knead on medium-low or by hand for 6 minutes. If you're using a mixer, the dough should stay together and, by the end, should be lightly slapping the sides of the bowl.

Transfer to a lightly oiled bowl and cover with a towel. Let rise in a warm place (I use my oven, which stays around 100 degrees) for 1½ - 2 hours, until doubled in size.

Punch down the dough and turn out onto a work surface dusted with flour or fine cornmeal. Cover with a damp paper towel and let rest for 10-15 minutes.

Remove paper towel and roll out with a rolling pin to desired size and thickness.

Bake the pizza at 475° for 9-11 minutes.