Pizza dough is a yeasted dough which requires active dry yeast. Make sure the check the expiration date on the yeast package.
You can use all purpose flour instead of the bread flour that is
called for in the recipe, but bread flour is higher in gluten than
all-purpose flour and will make a crispier crust for your pizza.
Note: If you don't have a mixer, you can mix the ingredients together and knead them by hand.
If the dough seems a little too wet, sprinkle it with a little more flour.
3 Put dough in warm place to rise: Spread a thin layer of
olive oil over the inside of a large bowl. Place the pizza dough in the
bowl and turn it around so that it gets coated with the oil.
-Cover the dough with plastic wrap and let sit in a warm place (75-85°F or 21-24°C) until it doubles in size, at least 1 to 1¹៸₂ hours.
-You can let it sit for several hours if you want. The longer rise will improve the flavor of the pizza crust.
If you don't have a warm spot in the house you can heat the oven to
150°F or 65.5°C, and then turn off the oven.
-Let the oven cool till it is
just a little warm, then place the bowl of dough in this warmed oven to
rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Preparing the Pizzas
1 Preheat pizza stone: Place a pizza stone on a rack in the
lower third of your oven. Preheat the oven to 450°F for at least 30
minutes, preferably an hour.
2 Punch down dough, divide into two balls: Remove the plastic
cover from the dough and punch the dough down so it deflates a bit.
Divide the dough in half.
-Form two round balls of dough. Place each in
its own bowl, cover with plastic and let sit for 10 minutes.
3 Prep toppings: Prepare your desired toppings. Note that you
are not going to want to load up each pizza with a lot of toppings as
the crust will end up not crisp that way.
-About a third a cup each of tomato sauce and cheese would be
sufficient for one pizza. One to two mushrooms thinly sliced will cover a
pizza.
4 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface.
-Starting at the center and working outwards, use your fingertips to
press the dough to 1/2-inch thick. Turn and stretch the dough until it
will not stretch further.
-Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.
-Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
5 Brush dough top with olive oil: Brush the top of the dough
with olive oil (to prevent it from getting soggy from the toppings). Use
your finger tips to press down and make dents along the surface of the
dough to prevent bubbling. Let rest another 5 minutes.
-Repeat with the second ball of dough.
6 Sprinkle pizza peel with corn meal, put flattened dough on top:
Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal.
(The corn meal will act as little ball bearings to help move the pizza
from the pizza peel into the oven.)
-Transfer one prepared flattened dough to the pizza peel.
-If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
7 Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle
some cornmeal on the baking stone in the oven (watch your hands, the
oven is hot!). Gently shake the peel to see if the dough will easily
slide, if not, gently lift up the edges of the pizza and add a bit more
cornmeal.
-Slide the pizza off of the peel and on to the baking stone in the oven.
9 Bake pizza: Bake pizza one at a time until the crust
is browned and the cheese is golden, about 10-15 minutes. If you want,
toward the end of the cooking time you can sprinkle on a little more
cheese.
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