Ingredients:
- 3 cups (361g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 teaspoons instant yeast or active dry yeast
- 2 tablespoons olive oil
- 1 1/4 cups (283g) lukewarm water
Instructions:
- If using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If using instant yeast, you can skip this step.
- Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix and knead everything together by hand, mixer or bread machine set on the dough cycle till you’ve made a soft, smooth dough. If you’re kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don’t over-knead the dough; it should hold together, but can still look fairly rough on the surface.
- Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it’s very puffy. This will take about an hour using instant yeast, or 90 minutes using active dry. If it takes longer, that’s OK; just give it some extra time.
- Preheat your oven to 450°F. If you’re using a baking stone, place it on the lowest rack of the oven before you turn the oven on.
- Divide the dough in half, for two pizzas; or leave it whole for one pizza. If you’re making a rectangular pizza, shape the dough into a rough oval. For a round pizza, shape it into a rough circle. In either case, don’t pat it flat; just stretch it briefly into shape.
- Place the shaped dough on a piece of parchment (if you’re going to use a baking sheet); or onto a lightly greased pizza pan or baking stone. Add your toppings.
- Bake the pizza for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.