- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon olive oil
- 3/4 cup warm water
- 2 cups bread flour
- 1 teaspoon instant yeast
- Combine all ingredients in a bowl. I don't have one of those fancy mixers, so I use the hands God gave me :)
- Knead the bread for about 10 minutes, or until it's all smooth and combined.
- Roll it into a smooth ball and brush olive oil all over it.
- Cover it with plastic wrap or put it in a large ziploc bag
- Refrigerate overnight.
- When you're actually ready to make the pizza, throw some flour on a counter and roll the ball of dough out until it's smooth and in the shape of pizza crust. Make sure the outsides are higher. You can do that by gathering the dough and pushing it towards the outside.
- Time for the fun part-toppings! I'm a simple girl. I added a bunch of mozzarella, pepperoni, a little Parmesan, and I sprinkled a few herbs on top: parsley, basil, and a little old fashioned Italian seasoning. Brush the crust part with a little olive oil-it'll make it golden and crunchy.
- Now, the oven heat is an area where you'll have to use some discernment. I put mine to 450 F, but I know some people who will do as much as 500. It's your call. Keep an eye on it and use your judgment. I cooked this on a stone, and to keep it from sticking, I generously spread out some corn meal on the bottom. It's also a good idea to let the stone "preheat," so when you actually apply the pizza, it's hot. It'll make the crust extra good :)
That's it! The hardest part is the dough, and even that's not hard at all. Enjoy!