A versatile dough that yields a golden, chewy base, perfect for topping variety and easy preparation.
# What you need:
→ Dry Ingredients
01 - 4 cups bread flour (plus more for dusting)
02 - 2¼ teaspoons active dry yeast (1 packet)
03 - 1½ teaspoons fine sea salt
04 - 1 teaspoon sugar
→ Wet Ingredients
05 - 1½ cups warm water (about 110°F)
06 - 2 tablespoons olive oil
# Directions:
01 - In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5 to 10 minutes until foamy.
02 - Add olive oil, bread flour, and sea salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, adding extra flour if sticky.
04 - Place dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth or plastic wrap and let rise in a warm spot for 1 to 2 hours until doubled in size.
05 - Punch down the dough and divide into two equal portions. Shape each into a ball and let rest covered for 10 to 15 minutes.
06 - Roll each dough ball on a floured surface to desired thickness.
07 - Transfer rolled dough to a parchment-lined baking sheet or preheated pizza stone. Add toppings as desired.
08 - Bake at 475°F for 12 to 15 minutes until crust is golden and crisp.
