Ingredients:

  • 1.5 cups (355ml) warm water (105°F–115°F)
  • 2.25 tsp (7g) active dry yeast
  • 1 tsp (5g) sugar or honey
  • 3.75 cups (475g) bread flour
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 tsp (10g) fine sea salt
  • 1 tbsp cornmeal

Instructions:

  1. Combine the warm water, sugar, and yeast in a large mixing bowl. Let the mixture sit for 5 minutes until a foamy, creamy head develops on the surface, indicating the yeast is active.
  2. Add the extra virgin olive oil, fine sea salt, and 3 cups of the bread flour to the yeast mixture. Stir with a wooden spoon until a shaggy mass forms.
  3. Gradually add the remaining flour while turning the dough onto a floured surface. Knead the dough by hand for 10 minutes until the texture transitions from lumpy and sticky to smooth, elastic, and slightly tacky.
  4. Place the dough in a lightly oiled bowl and turn it once to coat. Cover with plastic wrap or a damp towel and allow to rise in a warm spot for 1 hour, or until doubled in size.
  5. Preheat your oven to 475°F (245°C) with a pizza stone or heavy baking sheet inside. Punch down the dough, divide into two balls, and stretch to your desired thickness on parchment paper dusted with 1 tbsp cornmeal. Add your toppings, then bake for approximately 10 minutes until the cheese is bubbling and the edges are golden.