Pizza Dough - bread flour

Method

• In a deep bowl, whisk together 2 cups flour with the yeast, salt, and sugar.
• Add the water and olive oil.
• Use a wooden spoon to stir it all together until you have a wet, sticky dough.
• Sprinkle 1/2 cup of the remaining flour onto a clean counter or large cutting board.
• Scrape the dough onto the counter and knead in the flour until the dough is smooth and soft.
• The dough should not be tacky or sticky, you may not need all the flour, or you may need to add a little extra.
• Lightly oil the inside of a deep glass or ceramic bowl.
• Place the dough in the bowl, cover tightly with plastic wrap, and place in a warm spot until doubled in volume, about 1 1/2 hours.
• Once the dough has risen, sprinkle some of the remaining flour, about 2 tablespoons, on your work surface.
• Turn the dough out and knead gently once or twice to deflate.
• If making one thick crust pizza, place the dough back in the bowl, cover tightly, and place back in warm spot to double in volume once more, about 30 minutes.
• For two thin crust pizzas, evenly divide dough between two lightly oiled bowls, cover tightly, and place in a warm spot to double, about 30 minutes.
• This pizza dough is best baked in a 500F oven for 8 to 10 minutes.
• Place toppings on pizza, adjust the oven rack to the center position, and bake on a pizza stone or pizza pans lightly coated with olive oil.