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Export 3 ingredients for grocery delivery
Step 1
In the bowl of an electric stand mixer whisk together active dry yeast, sugar and 1/2 cup water. Let rest 5 - 10 minutes until it starts to bubble up. If using instant yeast see notes as method is different.
Step 2
Add in remaining 1 cup warm water, 3 Tbsp olive oil, salt, and 3 cups flour. Set mixer with paddle attachment and blend mixture until combined.
Step 3
Switch to a hook attachment, then knead in remaining 1/2 cup flour. Continue to let knead, while adding more flour 1 or 2 Tbsp at a time as needed until dough isn't overly tacky.
Step 4
Knead on low speed about 4 minutes until dough is soft and supple and pulls away from the sides of the bowl (not the bottom of the bowl though). Dough should be slightly sticky.
Step 5
Transfer dough to a large oiled bowl (preferably coated with olive oil or olive oil cooking spray), turn dough to other side to coat opposite side in oil.
Step 6
Cover bowl with plastic wrap and let rest until double in volume in a warm place about 1 1/2 hours, or even better 24 hours in the fridge if time allows. If using the fridge method, the following day you'll need to let the dough come to room temperature for about 1 hour before shaping.
Step 7
Near end of rising place pizza stone in oven and let preheat to 475 degrees for 30 - 45 minutes.
Step 8
After rising, press dough down, divide into two portions (freeze** second portion for later at this point if desired).
Step 9
Place each portion if using both right away into two oiled bowls, cover and let rest 15 minutes.
Step 10
Stretch and shape dough into a circle about 11 - 14 inches depending on how thick or thin you like the crust.
Step 11
Transfer to a sheet of parchment paper just large enough to fit.***
Step 12
Brush top of crust with olive oil (about 1 Tbsp each). At this point for a fluffier crust if preferred, let rest 10 minutes. Spread top with sauce (I use about 2/3 cup), sprinkle with cheese (I use about 2 cups mozzarella) and finish with desired toppings.
Step 13
Transfer with parchment paper to preheated pizza stone and bake until crust is golden brown and cooked through, about 11 - 14 minutes.
Step 14
Slice and serve pizza warm. Repeat process with second dough if using.
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