Recipe from Pennies on a Platter
I've tried quite a few pizza dough recipes. They've all been good, but none have been that go-to recipe. This one comes close. It make a lot of dough. If you like a thinner crust, it can probably be split to make 3 pizzas. J likes a slightly thicker crust, so it was perfect for him split into 2 pizzas. If I make it again, I'll go thinner.
It was J's birthday, so he chose the toppings. He wanted prosciutto and pepperoni with fresh mozzarella. And he wanted a square pizza. Apparently he likes it better than round. :) But I did use our stone to make another one that was half pepperoni, half mushrooms.
1/2 c warm water (about 110 degrees)
1 envelope instant yeast
1 1/4 c water, room temperature
2 T olive oil
4 c bread flour
1 1/2 t salt
Mix the yeast into the warm water in a medium bowl. Allow yeast to dissolve and swell, 5-10 minutes, then mix in the room temperature water and olive oil.
Pour the flour and salt into the bowl of the stand mixer and mix with a paddle attachment at low speed. Continue mixing and slowly pour in the wet ingredients. Once dough is formed, attach the dough hook.
Knead until dough is smooth and elastic, about 5 minutes. Brush the inside of a large bowl with olive oil. Form the dough into a ball, place into bowl, cover and let rise until doubled in size, about 2-2 1/2 hours.
Punch dough down and remove from bowl. Heat oven (with pizza stone, if using) to 500 degrees. Meanwhile, divide dough into two equal parts. Cover with a clean cloth and let rest for 10 (no more than 30) minutes. If only making one pizza, you can freeze the remaining dough at this point.
Shape the dough and transfer to a pizza peel or parchment paper covered with cornmeal. Cover with desired toppings and then carefully slide onto pizza stone. Bake about 8-12 minutes, until crust is golden brown.