1cupwarm water//110-115 degreeslet's be real, I just run the tap until it's warm and then call it good
2 1/4teaspoons1 packet active dry yeast
3cupsall purpose flour
Dissolve yeast and sugar in warm water. Allow to proof (get frothy) for 15 minutes, then add olive oil, 2 cups flour and salt.
Add remaining flour until dough is rubbery and slightly tacky, but not firm. Knead dough on a lightly floured surface (or in your stand mixer with a dough hook) for approximately five minutes.
Form dough into a ball and place in greased bowl (turn once to grease top and bottom). Cover and set in a warm place for one hour (I put dough in my oven with the light on).
Preheat oven to 450 degrees.
Roll dough into preferred shape on baking sheet or stone and brush with olive oil. Stab several times with a fork (go ahead, take out your frustrations!). Bake 5-7 minutes.
If you want to freeze your crust, allow it to cool and then do so now!
Top as desired and bake an additional 15-20 minutes (or until crust is lightly browned). If you prefer a crispier crust, you can remove it from the baking sheet and do this part directly on the oven rack.
Calories are automatically generated. For best results calculate based on your exact ingredients.