pizza dough

This recipe calls for bread flour. All purpose flour can be used but will result in a chewier crust. Depending on the oven, you may want to precook the crust before assembling the pizza.

PIZZA DOUGH
From Bobby Flay, Food Network

3½-4 cups bread flour, plus more for rolling
1 tsp sugar
2¼ tsp instant dry yeast
2 tsp salt
1½ cups water, 110°F
2 Tbsp olive oil, plus 2 tsp

COMBINE bread flour, sugar, yeast, and salt in a bowl. Add water and 2 tablespoon of oil. If dough is sticky, add additional flour, 1 tablespoon at a time, until dough comes together in a solid ball.

KNEAD gently into a smooth, firm ball. Place in a greased bowl and cover with plastic wrap. Place in a warm area to let double in size, about one hour.

DIVIDE dough into 2 equal pieces, placing on a slightly floured surface. Cover with a clean kitchen towel or plastic wrap. Allow to rest for 10 minutes, then roll out. Depending on oven, precook the crust slightly or assemble pizza on uncooked dough. Bake at 400°F on a tray lined with parchment paper.