Ingredients
450 g warm water
24 g sugar
12 g dry instant yeast
10 g salt
30 g oil
650 g all purpose wheat flour plus another ~50 g for kneading
Semolina (optional)
Directions
1. In large bowl, mix water, sugar, salt, and yeast until mostly dissolved. Let sit and proof for about 15 minutes.
2. Add oil and flour. Mix and turn out onto clean floured kneading surface. Sprinkling flour as needed, knead until smooth, elastic, and slightly tacky. The more you knead, the chewier the crust.
3. Separate dough into two. Dough can be stored at this point in freezer for future use.
4. Place each dough halve into different large greased bowls and cover with plate or damp towel. Let rise for 1 hour or until doubled in size.
5. Preheat oven to 425 F. Turn out onto floured surface and roll out to desired diameter and thickness. Transfer to pizza stone/sheet that’s been sprinkled with flour or semolina, or that is just greased. Rolling out can also be done directly on baking sheet/stone if more convenient.
6. Add your sauce, spices, and toppings of choice. Let dough rise for a fluffier pan crust or bake immediately for a thinner chewier crust. Bake at 425 F for about 30 minutes. Carefully lift pizza slightly with spatula to check for done-ness underneath. Underside of crust should be golden brown. (Time and temp may vary depending on oven, type of baking sheet/stone, and amount of sauce/toppings.)