The Best Ever Pizza Dough

Minutes to Prepare: 240

Minutes to Cook: 30
Number of Servings: 4

Ingredients
4 cups Gold Medal bread flour
1 teaspoon sugar
1 envelope dry yeast
2 teaspoons Kosher salt
1 1/2 cups water [110 degrees F]
3 tablespoons olive oil, plus more for greasing pans

Tips
If you don't use all the dough, you can put it in a greased storage container [be sure it's larger than
the dough as it will rise!!] and keep refrigerated. You can roll it out and make French baguettes
with it if you bake at 450. This dough has become a staple in our household and is a huge hit with
everyone.

Directions
In a stand mixer, combine the flour, sugar, yeast, and kosher salt. While the mixer is running
[with the hook attachment] add the warm water and olive oil and keep mixing/kneading until
the dough forms a ball.

Remove the hook and take the bowl from the mixer. Cover the dough with greased plastic wrap
and leave in a warm draft free area for at least 2 hours to rise [I know, but it's worth it].

Preheat your oven to 475 degrees.

When the dough has doubled in size, turn out onto a slightly floured suface and divide into 4
equal parts. Cover with plastic wrap and let them rest 10 minutes.

Roll each ball out very thinly...place rolled out dough onto the BACK side of a greased 10"x15"
baking pan. I bake two pies at a time, it's all I have room for.

I like an extra thin and crispy crust, so I prebake the crusts before I put toppings upon them. I
bake the rolled out dough at 475 for 15 minutes; then, I put my toppings on and bake another
12 to 15 minutes, sometimes hitting the BROIL setting to get the top all lovely and bubbly.

Serving Size: Yields 4 super thin pizza crusts