Ingredients:

  • 1.5 cups warm water (105°F - 110°F)
  • 1 tsp sugar or honey
  • 2.25 tsp instant yeast (1 standard packet)
  • 2 tbsp extra virgin olive oil
  • 475g bread flour (approximately 3.75 cups)
  • 1.5 tsp fine sea salt
  • 1 tsp extra olive oil for greasing

Instructions:

  1. Bloom the yeast. Combine the 1.5 cups warm water, 1 tsp sugar, and 2.25 tsp instant yeast in your mixing bowl. Note: Wait 5-10 minutes until a thick, creamy foam forms on the surface.
  2. Add the fats. Pour in the 2 tbsp of extra virgin olive oil and give it a quick whisk. Note: This ensures the oil is distributed before the flour hits the water.
  3. Incorporate the flour. Gradually add the 475g of bread flour and 1.5 tsp of sea salt. Note: Start with a wooden spoon until the dough becomes too heavy to stir.
  4. Knead the mass. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it is smooth and bounces back when poked.
  5. Oil the bowl. Place the dough in a bowl greased with 1 tsp of olive oil and cover with a damp cloth.
  6. The first rise. Let the dough sit in a warm, draft free spot for about 1 hours 30 mins until it has doubled in size.
  7. Punch and divide. Gently press your fist into the center to release air, then divide into two equal balls.
  8. Preheat the oven. Set your oven to 450°F (230°C) and let it get roaring hot for at least 30 minutes.
  9. Shape the crust. Stretch the dough by hand or use a rolling pin until it is thin and translucent in the center.
  10. Bake to perfection. Add your toppings and bake for 12-15 minutes until the edges are dark golden and the cheese is blistered.