Instructions

• In the bowl of a stand mixer fitted with a dough hook, combine 3 ½ cups bread flour, 1 teaspoon sugar, 1 envelope instant yeast, and 2 teaspoons kosher salt.
• With the mixer running on low, pour in 1 ½ cups warm water and 2 tablespoons olive oil. Mix until the dough comes together into a ball. If the dough seems very sticky, add 1 tablespoon of flour at a time until it is tacky but manageable.
• Turn the dough out onto a lightly floured surface and knead briefly until smooth, then form it into a tight ball.
• Lightly oil a large bowl with a little olive oil, place the dough ball in the bowl, turn to coat all sides, cover the bowl with plastic wrap, and let the dough rest in a warm spot until doubled in size, about 1 hour.
• Return the risen dough to a lightly floured surface and divide it in half. Cover each half with a clean towel or plastic wrap and let rest for 10 minutes.
• Place a pizza stone on the middle rack of the oven and preheat the oven to 450°F. Allow the stone to heat while the dough rests (preheating the stone for at least 20–30 minutes is recommended).
• Take one piece of dough and, on a sheet of parchment sprinkled with flour, pat and/or stretch it into a 14-inch crust. Use additional flour on your hands or the surface as needed to prevent sticking.
• If using toppings you have on hand, assemble them on the shaped crust now. Drizzle or brush a little extra olive oil over the surface if desired.
• Using a pizza peel, transfer the pizza on the parchment onto the preheated pizza stone. If you prefer, place the pizza (without parchment) on a pizza pan instead.
• Bake the pizza for about 20 minutes, or until the crust is golden brown and cooked through.
• Remove the pizza from the oven with a peel and transfer it to a cooling rack. Let it rest a few minutes before slicing.
• Repeat steps 7–11 with the second piece of dough.