This recipe makes one very large pizza crust (14 inch/35 cm), or you can make two medium pizzas instead.
2 and 1/8cups(300 g/10.5 oz) bread flour, sifted (or all-purpose flour - bread flour will yield a chewier crust)
1teaspooninstant dry yeast
3/4cupplus 1 tablespoon (195 ml) lukewarm water
Oil(olive, vegetable, canola), for greasing
Place flour, yeast, sugar, and salt in the bowl of a standing mixer and mix until combined. Attach the dough hook to the mixer. Add water to the flour mixture, and mix on low speed until dough comes together, 2-3 minutes. Continue mixing for another 7 minutes on low-medium speed until dough is completely smooth and elastic and pulls away from the sides of the bowl. The dough should be slightly sticky, but if it feels too sticky, add more flour, one tablespoon at a time, or if it feels too dry, add more water.
Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1-2 hours, or until doubled in size. Alternatively, you can place dough in the fridge overnight or up to 24 hours. If refrigerated, before using the dough, place the bowl at room temperature for 30-60 minutes to reach room temperature.
After the dough has risen, punch it just slightly to remove air. It’s now ready to be shaped.