pizza dough

This recipe will make enough for two large pizzas the size of a baking sheet, so you can bake one and pop the other in the freezer for future use. I would highly recommend using a pizza stone; the crust will be much crisper. I actually keep my stone in the oven on the bottom rack all the time, so I don’t have to haul it in and out. Once you’re in the swing of making pizza, it will become a favourite in your house. There are so many topping combinations – only your imagination will limit you. A note of caution from the Italians: don’t mix too many flavours – try to limit yourself to three.

Makes enough for 2 pizzas

• 1 pkg (2 1/2 tsp/12 mL) active dry yeast
• pinch sugar
• 1 1/2 cups (375 mL) warm water
• 5 cups (1.25 L) all-purpose flour
• 1/3 cup (75 mL) olive oil
• 1/2 tsp (2 mL) sea salt

In a bowl of warm water, dissolve the yeast and sugar. Let stand for 5 minutes. Transfer to a mixing bowl and stir in the flour, oil and salt. Using an electric mixer on low speed, mix for 5 minutes.

Turn out the dough onto a floured board and knead for several minutes, adding additional flour only as necessary to keep the dough from sticking. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. Punch down the dough and knead once more. If sticky, knead in a bit more flour.

Preheat the oven to 400°F (200°C).

To bake pizza: roll out the dough to 1/4-inch (5 mm) thickness. The thinner the dough, the crisper the end result will be. Remember, round pizzas start from round balls. If you have no rolling pin, use your fingers to push the dough into a circle. Line a baking sheet with parchment paper or sprinkle it with cornmeal (this will make it easier to serve the pizza after baking). Place pizza base on baking sheet and add toppings. Bake until the bottom begins to brown, about 15 minutes (lift it with a spatula to check). After baking, brush the edges with olive oil and sprinkle with fresh herbs for a fresh, appetizing look.