Pizza Dough: makes enough for two 10-12 inch pizzas
1 1/2 cups warm water
1 package (2 1/4 tsp) of active dry yeast
3 1/2 cups bread flour (all-purpose flour is fine)
2 tblsp olive oil
2 tsp ss&P (or salt)
1 tsp sugar
cornmeal or flour (to slide the pizza on the pizza stone)
A pizza peel or a flat baking sheet
A pizza wheel for cutting the pizza
Preparing the pizzas:
Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450-550* for at least 30 minutes, preferably an hour.**
*use high heat to get a better result but it also requires more attention
** pizza can be cooked on the grill or however you desire (this is how I prepared mine)
Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form tow round balls of dough. Place each in it's own bowl, cover with plastic and let sit for 10 minutes.
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 cup each Rickhardanara sauce and cheese would be sufficient for one pizza.
Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured 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.
Or you can do it like this guy
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.
Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal or flour. Transfer one prepared flattened dough to the pizza peel. If the dough has lost it's shape in the transfer, lightly shape it to the desired dimensions.
*Rickhardanara sauce is a BBQ sauce I wrote for Rick containing no mustard. It reminded us of a savory sauce so I added a bunch of my savory dry rub and named it after him!