Ingredients
Method
Instructions
- Activate the yeast by combining warm water, sugar, and active dry yeast in a small bowl. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy.
- Mix the dry ingredients by whisking together flour and salt in a large mixing bowl. Create a well in the center to pour your liquid ingredients.
- Combine and knead by pouring the activated yeast mixture and olive oil into the flour well. Mix with a wooden spoon until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise in a warm, draft-free area for 1-2 hours, or until doubled in size.
- Punch down the dough and divide if making multiple pizzas. Shape into balls and let rest for 15-20 minutes for a second rise.
- Roll or stretch the dough on a surface dusted with cornmeal. Add your favorite sauce, cheese, and toppings, leaving a border for the crust.
- Bake at 475°F (245°C) for 12-15 minutes on a preheated pizza stone or baking sheet until the crust is golden brown and the cheese is bubbly.
Notes
Temperature matters for yeast activation - water that's too hot kills yeast while too cold won't activate it properly. Don't rush the rise as proper fermentation develops flavor and texture. Using a preheated pizza stone creates authentic wood-fired crust.