Step by step

Method

5 steps

1. 1

   Whisk 3½ cups (440 g) bread flour or all-purpose flour, 2¼ teaspoons (1 packet) instant yeast, 1½ teaspoons fine salt, and 1 teaspoon sugar in a large bowl. Stir in 1⅓ cups (315 ml) warm water (105–110°F — warm to the touch, not hot) and 2 tablespoons olive oil until a shaggy dough forms.

2. 2

   Knead on a lightly floured surface 6–8 minutes until smooth and elastic (or mix 5 minutes in a stand mixer with the dough hook). The dough should feel soft and springy — poke it and the dent should slowly bounce back.

3. 3

   Place in an oiled bowl, turn to coat, cover, and rise in a warm spot until doubled, 45–60 minutes. It should look puffy and leave a fingerprint that doesn't spring right back.

4. 4

   Punch down, divide into 2 balls for large pizzas (or 3 for thinner crusts). Rest 10 minutes under a towel so the gluten relaxes, then stretch and top as desired.

5. 5

   Bake on a preheated stone or sheet at 475°F for 10–14 minutes until the crust is golden. You want a smooth, elastic dough that stretches thin without tearing — not a sticky wet blob or a tight dry ball that snaps back.