Ingredients:

• 1 1/2 cups bread flour (all-purpose flour works too)

• 3/4 teaspoon yeast (instant or active dry)

• 3/4 teaspoon sugar

• 1/4 teaspoon salt

• up to 2/3 cup warm water (120-130° F for instant yeast or 110-120°F for active dry)

• 1 Tablespoon olive oil

Instructions:

1. Place the flour, yeast, sugar & salt into a mixing bowl.

2. Slowly add warm water and oil until dough forms a mass. (you may not need all the water)

3. If using a stand mixer with a kneading paddle, knead until dough is smooth & elastic (1 – 2 minutes).

4. If using a hand mixer or if mixing by hand with a spoon, combine and transfer dough to a floured surface. Knead 50 turns by hand (1 minute).

5. Cover with plastic wrap and let rest 10 minutes.

6. It’s ready. You can: 1) Use it right away. 2) Let it rest for up to an hour. 3) Refrigerate it for up to 3 days.

7. To use a pizza pan, bake in a preheated 425°F oven for 15-20 min. To use a pizza stone, bake at 500°F on a well preheated stone for 7-10 min.