adapted from Bobby Flay
makes 2 14-inch pizza crusts
3 1/2 to 4 cups bread flour, plus more for rolling (bread flour yields a crispier crust. If you substitute all-purpose flour, you will get a chewier crust)
1 teaspoon sugar
2 1/4 teaspoons instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110F
2 TB olive water, plus 2 teaspoons
Combine the flour, sugar, yeast and salt in the bowl of an electric mixer. With the mixer running, slowly add the water and 2 TB olive oil and mix until the dough forms a ball. If the dough is sticky, add more flour, 1 TB at a time, until the dough is a solid ball. If the dough is dry, add more water, 1 TB at a time. Scrape the dough onto a lightly flowered surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons of olive oil. Add the dough and cover the bowl with plastic wrap. Place the bowl in a warm location and let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide into 2 equal pieces. Cover each with a clean tea-towel or plastic wrap, and let rest for 10 minutes.
Place a baking stone in the oven and preheat the oven to 450F+. Sprinkle cornmeal over a pizza peel or rimless baking sheet. Press and gently tug one piece of dough into a 14-inch circle on the peel or baking sheet. When the oven is heated, gently slide the crust onto the stone and pre-bake for 5 minutes. OR you can skip this step. Shape the dough and cover with your choice of pizza toppings. Gently slide the pizza onto the hot stone and bake for 15-20 minutes, until crust is golden and cheese is bubbly.
This was a total hit! The girls had such fun making their own pizza! We used shredded mozzerella, fresh mozzarella and Parmesan. Yum. The cheesier the better, right?