Pizza Crust Dough

1½ cups warm warter (105-110°F) 
1 tsp. dry yeast  
4 cups all-purpose flour  
1 tsp. sea or kosher salt  
1/3 cup olive oil

In a small bowl combine the warm water and yeast. Stir to combine and let sit for a few minutes, until bubbly. 

In a medium bowl (or the bowl of a stand mixer, combine the flour and salt. Using an electric mixer on low, drizzle in the olive oil until just incorporated. Slowly add the yeast/water mixture. Mix on low speed until the dough forms a ball {you may need to use your hands to help incorporate all of the flour}. 

Spray the mixing bowl with non-stick spray, and place the dough inside. Spray the top of the dough lightly with the non-stick spray, then cover with plastic wrap. 

Let the dough sit in a warm place for 1-2 hours or until doubled. Or, if you are like me, let it sit all afternoon long, punching down the dough as it creeps to the top of the bowl. 

You can also store the dough in the fridge for 1 to 2 days. 

Preheat the oven to 500º F. Divide the dough in half if you want thicker crust, or thirds if you want thinner crust. Freeze any extra dough for later use. 

Using your hands or a small rolling pin, stretch the dough on a pizza stone or baking sheet sprayed with non-stick spray to the desired shape and thickness. Do not over work the dough. 

Add your desired sauce, cheese and toppings. 

Bake at 500º on the lowest rack in your oven for 8-10 minutes, or until the edges of the crust are a golden brown and the cheese is bubbly.

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