Making your pizza dough
• 1 package active dry yeast (2 ¼ teaspoon)
• 1 cup lukewarm water
• 3 cups 00 flour OR all-purpose flour, plus more for dusting
• 1 teaspoon salt
• Extra Virgin olive oil
• Cornmeal for dusting
*This part can also be done by hand if you don’t have a mixer
In the bowl of a standing electric mixer fitted with a dough hook, combine yeast, warm water and sugar and stir gently to dissolve. Let stand for 5 to 10 minutes.
Turn mixer on low and add 2 tablespoons of olive oil and 1 teaspoon of salt. Add flour, a little at a time, mixing at lowest speed until all flour has been incorporated (about 4 minutes). When dough starts to come together, increase speed to medium. If dough is too sticky, add flour (1 tablespoon at a time). If dough is too flaky, add water (1 tablespoon at a time).
Once dough has taken shape, turn it out onto a lightly floured area and knead into a ball. Place dough in a large bowl that has been coated with olive oil, and cover it with a plastic wrap. Set to rise in a warm place for an hour or until it doubles in volume.
Preheat oven with pizza stone on bottom rack at 500°F.
Once dough is ready, transfer onto a lightly floured counter and divide it into 3 equal portions. Cover and let rest for 10 minutes.
Making your pizza:
Shape pieces of dough into a pizza. The dough will be fairly elastic, so you’ll have to stretch it out using the palm of your hands or a rolling pin. If it gets too sticky dust it with a bit of additional flour.
To prevent the toppings from making the crust soggy, brush dough with olive oil. Once you are done topping your pizza with your favourite ingredients, slide it in the oven onto the hot stone (or simply put your pizza on a baking tray), slightly sprinkled with cornmeal, and bake for 10 to 12 minutes, until crust is golden.