Directions: |
Directions:Combine 1 cup (125 grams) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
Add olive oil and warm water and use a wooden spoon to stir very well.
Gradually add another 1 cup of flour. Add any additional flour as needed (up to 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands,
Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it is a warm place.
Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, preheat your oven to 425º at this point so that it will have reached temperature once your pizza is ready to bake. If using, a pizza stone should be placed in the oven at this time.
Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (3-5 times).
Use either your hands or a rolling pin to work the dough to a 12 inch circle.
Transfer dough to a parchment paper lined pizza peel or pizza pan.
Drizzle additional olive oil (about a Tbsp) over the top of the pizza and use your pastry brush to brush the entire surface of the dough.
Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
Add desired toppings and bake in the 425º preheated oven for 13-15 minutes or until toppings are golden brown.
Making in Advance:
To make in advance, let the dough rise covered at room temperature as indicated in the recipe, then deflate it, wrap tightly so it doesn't dry out, and store in the refrigerator for up to several days or freeze it for up to a month.
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