Ingredients:
* 3 1/2 cups unbleached, all-purpose flour
* 2 packages dry active yeast
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1 1/2 cup lukewarm water from the tap
* 1/2 teaspoon olive oil
* Flour, for the work surface
* Cornmeal, to dust
Directions:
In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is
running, gradually add water and knead on low speed until dough is firm and smooth, about 10
minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to
coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough
rise in warm spot until doubled in bulk, about 2 hours. Preheat oven to 500 degrees F. If using a
pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down,
cut in half. Place half of the dough on generously floured work surface. By hand, form dough
loosely into a ball and stretch into a circle. Using floured rolling pin, roll dough into large circle
until very thin. Don't worry if your circle isn't perfect and if you get a hole just pinch the edges
back together. To prevent dough from sticking to counter, turn over the dough and sprinkle with
flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet
generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings.
Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 10 to 12
minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in
freezer bags.
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