Classic pizza with golden melted cheese, and the most perfect homemade crust! This crust is pillowy soft but also crispy in all the right places!
Course: Main Course
For the pizza dough:
1/2cupwarm water (110 degrees)
1 1/4cuproom temperature water
1 1/2tspcoarse kosher sea salt
4cupsall-purpose flourplus more as needed for the work surface
In a 2-cup liquid measuring cup, add warm water and yeast. Sprinkle sugar over top and allow to sit for 5-7 minutes or until the mixture begins to puff. Add the oil and the room temperature water. Whisk gently to combine.
In the bowl of a stand mixer fit with the paddle attachment, combine salt, flour, and water mixture. When dough begins to form a ball, remove paddle attachment and replace with dough hook. With mixing speed on low, knead dough for 4-5 minutes or until a ball begins to form and the dough becomes smooth and elastic.
Remove dough from bowl and place in a large well-greased bowl (I prefer using olive oil, but you can also use Pam). Cover bowl tightly with plastic wrap and allow to rise for 1 hour or until doubled in size.
To deflate dough, punch with fist. Turn onto a lightly floured surface and divide into two or three balls (depending on how big and how many pizzas you want to make- I always make 2).
Roll each ball out on a lightly floured surface. Transfer to a pizza pan and fold edges over to form a crust.
Place desired toppings on, bake at 450 degrees for 8-12 minutes or until cooked through.
To prevent excess grease from pooling on your pizza, microwave pepperoni on a paper towel lined plate on high for 15-20 seconds. Dab off grease and use on your pizza!