4 and ½ cups packed all-purpose flour (Please see NOTE below)
2 teaspoons salt
2 tablespoons extra virgin olive oil
INSTRUCTIONS
In a 2-cup size measuring cup, dissolve 1 tablespoon of sugar in ¾ cup of boiling water. Once the sugar is dissolved, add cold water to make up a total of 2 cups (this method will yield lukewarm water). Add the active dry yeast. Let it sit for 5-10 minutes until they are foamy and bloomed.
While waiting for your yeast to bloom, mix together the flour and salt in a large bowl so the salt will be evenly distributed (Please see the note below for the flour measurement).
Attach the dough hook to a stand mixer.
Add 2 to 3 cups of the flour mixture in a stand mixer bowl and pour in the yeast mixture. Mix at a low speed until they are well incorporated. The mixture will resemble a wet batter.
Add the rest of the flour mixture (½ cup of the flour mixture at a time) and continue to knead the dough on a low-speed setting. Make sure to use the lowest setting each time you add the flour. If you were to use the higher speed setting, the flour will go everywhere and make a mess. You may have to scrape the side of the bowl a couple of times to get everything well mixed.
When you no longer see the dry ingredients, increase the speed to medium and continue to knead the dough. It should pull away from the side of the bowl and leaves it clean and collect onto the hook.
Once the dough is ready, grab a large bowl and add about 2 tablespoons of extra virgin olive oil. Transfer the dough to the bowl and roll it around so the dough will be completely covered with oil. Cover the bowl with plastic wrap or a kitchen towel and let it rise until it doubles its size.
When the dough has risen, shape it into a pizza form and enjoy.
