This dough makes 1 very large (16 inch) pie, 2 medium (8-10 inch) pies or 4-6 individual pizzas. It can also be used for focaccia and bread. For bread, I put it in a round casserole dish that I spray with non-stick cooking spray (Pam) and rub generously with olive oil. You can also let it rise in the casserole dish. Spread olive oil over the top too.

1 1 / 4 cup tepid water

1 package or 2 1 / 4 teaspoons dry yeast (Rapid Rise is not necessary)

3 1 / 2 cups all-purpose flour, plus extra for your work surface

1 hearty pinch of fine grind sea salt

1 tablespoon olive oil, plus extra for coating the dough during the rising process

Cornmeal for sprinkling on the pizza peel.

Measure water with an instant read meat thermometer to make sure that it is between 110-120 degrees.

Set up food processor with steel blade (an electric mixer fitted with a dough hook also works well). Pour flour, yeast and salt into food processor. Pulse 2-3 times to mix salt and flour well.

Add water and pulse until the mixture forms a ball. Add 1-tablespoon extra virginolive oil. Process 2 minutes. This will give a head start on the kneading. Dough should not be sticky. If it is you can add more flour.

Add the flour 1 Tablespoon at a time until dough is no longer sticky and does not stick to your hands.

Remove from work bowl and place on work surface that is lightly sprinkled with flour. Knead 3-5 minutes until dough is as soft as a baby’s bottom. Place doughin a lightly oiled bowl and turn to coat all sides. Cover with plastic wrap and set in a warm place to rise. Dough should double in size within 1or 2 hours.Punch down and let rest for 10 minutes. Dough can also be given a second one hour rise for an even lighter pizza crust.

Prepare pan: To avoid sticking, lightly sprinkle pan with corn meal or line with parchment paper. If using a pizza peel to transfer pizza to stone, lightly sprinkle the peel with cornmeal.

To bake pizza: Preheat oven and pizza stone to 500 degrees. Stretch dough to desired size on pizza peel or prepared pan. Add toppings. Bake in preheated oven until outside edges of crust are golden and cheese is bubbly, approximately 15 - 20 minutes.

Cook’s Tips:

The moisture content in your flour and the atmosphere in your kitchen can vary greatly each time you make pizza. The best way to judge the dough is by the feel. It should feel smooth and not at all sticky.

Let pizza rest 5-10 minutes before cutting. You can make pizza dough ahead and either let it rise all day in the refrigerator or freeze it. A damp tea towel will also work in place of plastic wrap if you are placing your dough in a warm oven (less than 200 degrees) to rise. A hot, humid, summer day is great for rising. On top of a warm oven is also a good place to put dough to rise. A wall oven with the light on creates a good rising environment.