Ingredients:

  • 1 ½ cups (360 ml) Warm Water (105–115°F)
  • 2 ¼ teaspoons (7g) Active Dry Yeast
  • 1 teaspoon (4g) Granulated Sugar
  • 3 ¾ cups (450g) Bread Flour or '00' Flour
  • 1 ½ teaspoons (8g) Fine Sea Salt
  • 2 tablespoons (30 ml) Extra Virgin Olive Oil

Instructions:

  1. Activate the Yeast (The Bloom): Combine warm water and sugar in the mixing bowl. Sprinkle yeast on top. Let stand for 5-10 minutes until foamy.
  2. Combine Dry Ingredients: Whisk together the flour and salt.
  3. Mix the Dough: Pour the olive oil into the yeast mixture. Gradually add the dry ingredients to the wet, mixing until a shaggy dough forms.
  4. Kneading: Knead vigorously for 8–10 minutes until the dough is smooth, elastic, and springs back when lightly poked.
  5. First Proof (Bulk Fermentation): Lightly oil the mixing bowl. Place the dough ball inside, turning to coat. Cover tightly and let rest in a warm spot until doubled in size (approx. 1.5–2 hours).
  6. Divide and Rest: Gently punch the air out of the risen dough. Divide the mass into two equal portions and shape each piece into a tight ball. Cover and let rest for 30 minutes.
  7. Preheat & Prep: Place your pizza stone or steel in the oven and preheat to the highest temperature possible (ideally 500–550°F / 260–290°C) for at least 45 minutes.
  8. Shape the Base: Gently stretch or roll one dough ball out to your desired size, leaving a slightly thicker rim for the crust. Transfer to a pizza peel dusted heavily with cornmeal or semolina.
  9. Top and Bake: Top quickly and slide the pizza onto the preheated stone/steel. Bake until the crust is golden brown and puffy (8–15 minutes).
  10. Cool and Serve: Remove from the oven, let rest for 2 minutes before slicing. Repeat with the second ball.