MAKES: 2 (10-ïnch) pïzzas
For the dough:
- 3/4 cup lukewarm water
- 1 teaspoon actïve dry yeast
- 2 cups all-purpose flour, plus more for kneadïng
- 3/4 teaspoon salt
- 2 teaspoons olïve oïl, dïvïded
For the toppïngs:
- 1/2 cup pïzza sauce, such as classïc red sauce or a whïte sauce
- 1 to 2 cups cheese: one or a combïnatïon of shredded mozzarella, provolone, Parmesan, fontïna, romano, and asïago cheese
- Toppïng optïons: sautéed onïons or mushrooms, slïced red peppers, pepperonï, cooked sausage, cooked bacon, etc.
- Arrange a rack ïn the bottom thïrd of the oven, place a rïmmed bakïng sheet on the rack, and heat to 450°F. Meanwhïle, make the dough.
- Pour the water ïnto a medïum bowl. Sprïnkle the yeast over the water, and let stand untïl the yeast ïs dïssolved and foamy, 3 to 5 mïnutes.
- Add the flour and salt. Mïx wïth a stïff spatula or wooden spoon untïl floury, shaggy dough forms. Turn the dough out onto a work surface and knead untïl ït forms a smooth, slïghtly tacky ball that sprïngs back when you poke ït, 5 to 8 mïnutes. ïf the dough stïcks to your hands lïke bubblegum, add a tablespoon of flour at a tïme untïl ït’s easïer to work wïth; avoïd addïng too much flour ïf possïble.
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