Classic Handcrafted Pizza Crust

1. Activate Yeast

Begin by sprinkling the active dry yeast over the warm water in a large mixing bowl. Let it stand for about 5 minutes until the surface looks foamy; this foaming means the yeast is activated and starting its fermentation process, which is crucial for a good rise.

2. Create Dough Mixture

Next, add the extra-virgin olive oil, 0.5 cup of the flour, and the salt to the yeast mixture. Mix these ingredients together using a stand mixer fitted with a dough hook. Once combined, gradually add the remaining flour, 0.5 cup at a time. Continue mixing and kneading the dough with the mixer until it becomes smooth but not sticky, which should take about 10 minutes.

3. Form Dough Ball

Once the dough is ready, remove it from the bowl and form it into a ball. Place the dough ball in a bowl that has been lightly coated with oil, turning it to ensure all sides are evenly coated. This prevents the dough from drying out as it rises.

4. Let Dough Rise

Cover the bowl with plastic wrap and let the dough rise in a warm place. It should take about 1 to 2 hours for the dough to double in size.

5. Prepare Dough for Baking

After the dough has risen, transfer it to a lightly floured work surface. Press the dough flat with your hands, then gently pull, stretch, and roll it out to your desired shape. A good guideline is to aim for a circle about 12 inches in diameter and 0.25 inch thick.