1. Combine warm water and sugar in the bowl of a food
processor fitted with a steel blade and sprinkle yeast over the surface. Let sit
1 minute until the yeast moistens and stir to dissolve. Let sit an additional 5
minutes until the yeast begins to bubble. Slowly add in 1/2 cup flour while
pulsing the machine. Stir in the oil. Add in 1 cup flour mixed with the salt and
pulse the machine to combine.
2. Slowly add the rest of the flour and pulse until it just
pulls away from the bowl. Let rest 5 minutes. Pulse for 30 seconds to knead the
dough.
3. Remove dough from the food processor and place on the
countertop. Pat into a disk shape and place in an oiled bowl covered with a
towel for approximately one hour set in a warm place to rise until doubled in
bulk. (You can refrigerate the dough for use the next day. If so, after mixing,
place dough shaped in a disk in a well greased airtight, resealable LARGE
plastic bag and refrigerate. To grease bag, place 1 to 2 teaspoons of olive oil
in a bag and squish the oil all around.)
4. When the dough has doubled in size, punch down dough,
remove from container and let rest 15 minutes loosely covered. In the meantime,
position oven shelf to the bottom rung in the oven and if using, place a baking
stone in the oven. Preheat oven to 450 degrees.
6. Stretch the dough to a 12 or 14 inch circle or to fit your
pizza pan. Don't roll out dough with rolling pin; it is best done with your
fingertips on a lightly floured surface or in a pizza pan. If you are using a
pizza peel or the back of a cookie sheet, sprinkle lightly with corn meal first
so it won't stick and then pat out the dough on top. If you have a hard time,
let dough rest now and then for 5 minutes.
7. After the dough is shaped, put the sauce and toppings on:
spread tomato sauce evenly over the surface of the pizza crust avoiding the
edges. Sprinkle lightly with garlic powder and oregano to taste. Spread evenly
with cheese on top and any toppings. Carefully slide the pizza fast onto the
stone if using or place pizza in pan in the oven. Bake 15 - 20 minutes, until
cheese is lightly golden and crust is light brown.
Robert's Tips: For a
crispier crust or if you have problems with the toppings baking before the crust
does, prebake the crust first: bake the shaped crust first for 15 minutes in a
preheated 450 degree oven. Then, place sauce and toppings on and continue to
bake until the cheese melts and is slightly melted and golden in color.
NOTE: You can freeze dough
right after taking it out of food processor, before letting it rise. Pat dough
into a disk shape and wrap in plastic wrap then in an airtight container or
plastic bag.
