Classic Homemade Pizza Dough

Method

1. In the bowl of a stand mixer fitted with the dough hook or paddle attachment, whisk together the warm water, sugar, and yeast. Cover and let rest for 5 minutes. If you don't have a stand mixer, use a large mixing bowl and a wooden spoon or silicone spatula for the next step.
2. Add the flour, olive oil, and salt to the yeast mixture. Beat on medium speed for 2 minutes, until the dough pulls away from the sides of the bowl.
3. Continue beating in the mixer for another 5 full minutes, or knead by hand on a lightly floured surface for 5 minutes. If the dough becomes too sticky, sprinkle in 1 teaspoon of flour at a time until you have a soft, slightly tacky dough. Don't add more flour than needed—you don't want a dry dough. After kneading, the dough should feel soft. Poke it with your finger: if it slowly bounces back, it's ready to rise. You can also do the windowpane test: tear off a golfball-size piece and stretch it thin—if light passes through without tearing, the dough is kneaded enough.
4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover with plastic wrap, aluminum foil, or a clean kitchen towel. Let rise at room temperature for 60–90 minutes, or until doubled in size. On a cold day, you can heat your oven to 150°F, turn it off, place the dough inside, and keep the door slightly ajar for a warm environment. After about 30 minutes, close the door to trap the heat. When doubled, remove from the oven.
5. Preheat the oven to 475°F. Let it heat for at least 15–20 minutes while you shape the pizza. If using a pizza stone, place it in the oven to preheat as well. Lightly grease a baking sheet or pizza pan with nonstick spray or olive oil, then sprinkle with cornmeal for extra crunch.
6. When the dough has risen, punch it down to release air bubbles. Divide the dough in half. If you're not making two pizzas, freeze half for later (see tips). On a lightly floured surface, using floured hands or a rolling pin, flatten one portion into a disc. Place it on the prepared pan and stretch it into a 12-inch circle, about 1/2-inch thick. If the dough shrinks back, cover it lightly for 5–10 minutes and try again. Once shaped, pinch the edges up to create a rim. If using a pizza stone, place the dough on a baker's peel dusted with cornmeal.
7. Cover the shaped dough lightly with plastic wrap or a towel and let rest for a few minutes while you prepare toppings. Suggestions: pepperoni and green peppers, jalapeño slices, Hawaiian, pesto, spinach artichoke white pizza, or BBQ chicken.
8. Using your fingers, press dents into the surface of the dough to prevent bubbling. Brush olive oil over the top of the crust. Sprinkle with minced garlic (if using), then spread 1/2 cup (125g) of pizza sauce and top with 2 cups (227g) of shredded mozzarella. Add any extra toppings you like and bake for 13–15 minutes, or until the crust is golden brown.
9. Slice the hot pizza and serve immediately. Store leftovers tightly covered in the refrigerator.