EASY PIZZA DOUGH

I máke homemáde pizzá ábout once á week, mostly becáuse I’m cheáp ánd know thát I cán máke dough for ábout 42 cents, ánd then cover it with cheese ánd leftovers ánd my kids áre none the wiser (álso á secret).
But áfter tálking to my mom I reálized thát homemáde pizzá dough cán seem sort of dáunting ánd intimidáting if you don’t do it áll the time.

INGREDIENTS

• ¾ cup wárm wáter (**See Note**)
• 1 teáspoon áctive dry yeást (if you buy the little envelopes you will háve some left over. Envelopes typicálly contáin 2¼ teáspoons. Fold the remáining yeást up tightly ánd keep refrigeráted for the next time)
• 2 cups áll purpose flour, plus more for kneáding ánd dusting your work surfáces
• 1 teáspoon sugár
• 1 teáspoon kosher sált (less if you only háve táble sált hándy)
• 1½ táblespoons olive oil
• cornmeál (optionál)

INSTRUCTIONS

1. Preheát the oven to 500 degrees. NOT BROIL. If you háve á pizzá stone, be sure it's in the oven before you turn it on (This prevents is from crácking). If you áre not using á pizzá stone you cán use the báck of á cookie sheet -- see instructions below.
2. Pour the wárm wáter in á lárge bowl. ádd the yeást ánd let it sit for ábout á minute until it's looking á little foámy.
3. ádd the flour, sugár, sált, ánd olive oil. Stir to combine (I use á sturdy spátulá or wooden spoon) ánd form á shággy dough.
4. Flour á cleán work surfáce ánd dump the dough onto it. Kneád the dough for ábout 4 minutes, incorporáting ány dry bits thát weren't mixed in the bowl.
5. Pláce the dough báck in the bowl ánd cover it with á kitchen towel (I know the bowl is dirty; it's fine.). Put the bowl on top of the stove (the heát from the oven will máke the dough more pliáble) ánd let it sit for 5 minutes.
6. While you wáit for the dough, get your pizzá toppings reády -- gráte your cheese, slice onions ánd peppers, etc.
7. If you háve á pizzá peel, rub it with flour ánd dust with cornmeál (this prevents sticking). If you do not háve á pizzá peel you cán use á wooden cutting boárd OR you cán ássemble ánd báke on THE BáCK of á cookie sheet.
8. Divide the dough in hálf (well-floured hánds help) ánd stretch it cárefully into á circle. I like á thinner crust so I just leáve á slight lip áround the edge of my circle ánd I stretch it pretty thin but this is áll ábout preference (Note: thicker dough will táke á little longer to cook).
9. Pláce your circle on the peel/cutting boárd/cookie sheet you set up ánd ádd your toppings.
10. If you áre using the cookie sheet, pláce it right in the oven (middle ráck) ánd báke for 10 minutes.
11. If you heáted á pizzá stone in the oven, cárefully slide your pizzá off the peel or cutting boárd ánd onto the stone. Báke for 10 minutes (more if you opted for á thicker crust) or until the crust is golden ánd the cheese is melted.
12. Repeát with the second dough.

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