- 1 (1/4 ounce) package active dry yeast
- 1 cup warm water
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 2 1/2 - 3 1/2 cups all-purpose flour
- 2 pinches of sugar
- Proof yeast. Get water to around 115 degrees (read the yeast package to be sure), and pour 1 cup into a bowl. Add 2 pinches of sugar. Pour the yeast into the water/sugar mixture and stir. Let sit for about 5 minutes - you should see the yeast come alive.
- Pour the water/sugar/yeast into a warmed Kitchen Aid mixer bowl.
- Add salt and olive oil to the mixer bowl.
- Add about 2 cups of flour and turn on the mixer with dough hook on speed 2.
- One initially mixed, continue adding more flour until the dough sticks to the hook, but doesn’t really stick to the bottom of the bowl. This will definitely take a lot more flour (1-1.5 cups) to get it to this state.
- Pull dough from hook and place in a plastic bowl that has been liberally greased with more olive oil.
- Place the dough in a warm oven for about 45-60 minutes to rise. I find filling a pot/dish with hot water and placing that in the oven will warm and humidify the air nicely.
- Punch down dough.
- Press into round cake pans greased with more EVOO.
- Add toppings to your liking.
- Bake for ~25 minutes at 400-425.
I think the most important parts are the yeast proofing, the warm humid oven for dough rising, and lots of olive oil.