DIRECTIONS

Dough

1.  In a large bowl ( use heavy duty electric mixer if available), add the warm water and sprinkle on the yeast.  Let sit for five minutes until the yeast dissolves.  Stir to dissolve completely if needed at the end of five minutes. 

2.  Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. ( If you don't have a mixer, you can mix and knead by hand)

3.  Place ball of dough in a bowl that has been coated lightly with olive oil. Rotate the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise. 


Pizza Preparation

1.  Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

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. For a crispier crust, use about a third a cup each of tomato sauce and cheese.  More toppings make the crust less crispy.

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. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

5.  Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.

6.  Lightly sprinkle your baking sheet with corn meal. Transfer one prepared flattened dough to the baking sheet before adding the toppings.  (If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.)

7.  Decorate pizza with silly faces, flowers, abstract designs or whatever your kids can come up with.

8.   Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the baking sheet to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.