This is by far the best pizza dough recipe I have ever made!
Basic Pizza Dough
1 package active dry yeast
1 cup warm water (110 degrees F)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon sugar
1 1/2 teaspoon salt
2 1/2 to 3 cups all purpose flour
In a large bowl comine yeast with water, olive oil, salt and stir well to proof.
after 5 minutes, add half of the flour and mix well to thoroughly incorporate. Will be really wet.
Add all remaining flour except 1/2 cup and mix well with your hands. Should be soft and not dry.
Transfer to a lightly floured work surface and knead dough for at least 5 to 7 minutes, adding enough, flour to form a smooth elastic dough. Not to much flour. Dough should not be sticky. Transfer dough to a lightly oiled 2 to 3 quart bowl and turn to coat with owl. Cover with a warm damp towel and let rise in a warm place until doubled in size, usually 2 hours and 3 hours max.
Preheat oven to 500 degrees F and if you have a pizza stone place it on the second to bottom rack of the oven.
Divide dough into 2 portions and form into balls. ( see notes belore for calzones) Place on a lightly oiled baking sheet and cover with a damp towel or plastic wrap. Let rest for 15 minutes, then transfer to a lightly floured surface, Dont Kneed! Shape to desired shape roll and pull out to a thickness of 1/4 inch. Or however thick you would like it.
Transfer to tin foil dusted with corn meal to prevent sticking ( can use flour if dont have corn meal) back until crispy and golden brown, usually 12-18 min. Remove from oven, slice and enjoy!
Olive Oil Herb Sauce
Extra virgin Olive Oil 1/2 cup, Salt & Pepper pinch of each, 2 cloves of micorplaned Garlic, Basil, Cilantro, Oregano, Italian Herbs. Blend in a magic bullet or food processor. Perfect for a non tomato based sauce or drizzled on top of pizza before cooked!
Children's Health Naturally 