Ingredients:

  • 1 ½ cups Warm Water (105°F - 115°F / 40°C - 46°C)
  • 1 packet (2 ¼ tsp) Active Dry Yeast or Instant Yeast
  • 1 tsp Granulated Sugar
  • 3 ½ cups All-Purpose Flour (or Bread Flour)
  • 2 tsp Fine Sea Salt
  • 2 Tbsp Olive Oil (plus more for the bowl)

Instructions:

  1. Pour the measured warm water into your mixing bowl. Sprinkle the yeast and sugar over the water. Stir gently. Allow the mixture to stand for 5–10 minutes until a foamy layer develops on the surface. Stir in the 2 tablespoons of olive oil.
  2. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, ½ cup at a time, mixing with a wooden spoon or the dough hook on low speed until a shaggy, cohesive dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead manually for 5–7 minutes, or use a stand mixer on medium-low speed for 4–5 minutes, until the dough is smooth, elastic, and bounces back slowly when gently poked.
  4. Lightly grease a clean bowl with olive oil. Place the dough ball inside, turning to coat. Cover the bowl tightly. Place the bowl in a warm spot and allow it to rise until nearly doubled in size, approximately 15–30 minutes.
  5. Gently punch the dough down to release the air. Divide the dough into two equal portions. Roll each piece of dough into a tight ball and let rest on the counter for 5–10 minutes. This relaxation period makes stretching much easier.
  6. Lightly flour your surface. Starting from the center of one dough ball, use your fingertips to gently press outwards. Lift the dough and use your knuckles to gently stretch the edges, rotating the dough frequently until you reach the desired 12-inch size. Repeat for the second dough portion.