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Dissolve yeast in water; let stand 5 minutes
Combine flour and salt in large mixing bowl
Make a well in center of flour
Gradually work half the yeast mixture into the well with your fingers
Add 2 tablespoons olive oil
Gradually work in the olive oil and remaining yeast mixture
Add a tablespoon or more of water, if needed, to make dough soft and smooth
Turn dough onto flat surface
Knead for 10 minutes until it's smooth and elastic with a dull sheen
Shape dough into a ball
Place it in a large lightly greased bowl
Turn dough over so the grease will be on top(this prevents the air from drying the dough)
Cover with a damp cloth
Let rise in a warm place until doubled in bulk about 45-60 minutes
Divide the dough in half
(At this point, dough may be frozen for later use)
On lightly floured board, roll each half into a 13-14 inch circle about 1/8 inch thick leaving a thick ridge around the edge so topping will not spill over
You may construct your pizza on a pizza paddle or a large flat cookie sheet, both of which will allow you to slide the completed pizza onto the preheated stone
The pizza may also be constructed on a sheet of parchment paper slightly longer than the stone and then lifted onto the preheated stone
The parchment paper does not interfere with the stone's moisture absorption
Rub about a tablespoon of olive oil over dough surface and top with your favorite filling
Bake for 20 to 25 minutes at 450° F. or until crust is crisp and brown