1 tablespoons sugar
½ tablespoon kosher salt
1 tablespoon extra virgin olive oil
3/4 cup warm water
1 cup all purpose flour
1 teaspoon yeast
2 teaspoons extra virgin olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings are endless.
2 tablespoons pizza sauce
Fresh chopped herbs (basil, thyme, oregano)
1 cup of shredded cheese such as provolone, mozzarella, Fontina, Asiago or a combination of them.
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, into a kitchen Aid mixing bowl. Using the hook attachment, start the mixer on low and mix until the dough just comes together, forming a ball.
Roll the pizza dough into a smooth ball on the countertop. Place into a mixing bowl. Add 1 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 450 degrees F
Flatten into a disk onto the countertop. Let rest 30 minutes.
Sprinkle the flour onto the peel and place the dough onto a peel. Stretch the dough into a round disc, rotating after each stretch. Shake the pizza on the peel to be sure that it will slide easily. Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. Top and bake the pizza immediately.
Bake for 10 minutes, or until golden brown.