Pizza Dough

Cup of Yum
1. Preheat the oven to 450 degrees F. Place a pizza stone in the oven to preheat as well.
2. In a large bowl, combine water, yeast, and sugar and let sit for 5 minutes, or until bubbly.
3. Add salt and oil, then mix in flour 1 cup at a time with a wooden spoon until combined and the dough is soft and slightly sticky. Knead for about 3 minutes (dough will be sticky and will stick to your hands).
4. Cover the dough with a tea towel and let rise at room temperature for 30–45 minutes.
5. This dough makes four 12-inch pizza crusts. Divide dough into four pieces and roll each out onto a floured surface to about ½ inch thick.
6. Sprinkle cornmeal onto a pizza peel and, working with one crust at a time, transfer the rolled-out dough to the peel. Brush with olive oil and poke with a fork a few times to eliminate bubbling while baking.

Baking Options

1. Use a pizza stone (our method). Place the oven rack at the lowest position, add the pizza stone, then heat the oven. Once preheated, use the peel to transfer the crust to the preheated pizza stone and blind bake for 6–8 minutes.Use a peel to remove the crust from the oven, add sauce, cheese, pizza seasoning, pepperoni, and additional toppings, and bake for 8–10 more minutes.
2. Use a metal pizza pan or baking sheet. Place the oven rack in the lowest position and preheat the oven. Roll out the dough, place it on the metal pan, and blind bake for 6–8 minutes. Remove the pan from the oven, add toppings, and bake for 8–10 more minutes.
3. To skip blind baking. Once the dough is rolled and shaped place it onto a peel or metal pan. Add the sauce, cheese, and desired toppings, and then bake for 12-15 minutes.
4. Repeat with the remaining crusts and toppings.