1tablespoonactive dry yeast(instant yeast will work fine too)
3 ½cupsflourplus extra for kneading dough (see notes)
Butter Mixture for Brushing Pizza:
3tablespoonButter(can use olive oil)
3tablespoonparmesan cheesefinely grated (powdered kind works too)
¼teaspoonGarlic salt(or to taste)
¼ teaspoon Dried parsley (or to taste)
In a large mixing bowl combine warm water, sugar, and yeast. Let mixture stand for 5-10 minutes until completely dissolved and yeast is beginning to bubble.Stir in 1 ½ cups flour, salt, and olive oil with a wooden spoon. Then gradually add 2 more cups of flour until the dough starts to ball up. The dough should be soft and sticky. If the dough is too wet add another tablespoon or two of flour.
Tip the dough on to a lightly floured surface and sprinkle flour on top. Knead for 5-10 minutes.
Coat your previously used mixing bowl with olive oil. Shape your dough into a ball and place into the bowl. Pull a large piece of plastic wrap out and spray it with cooking spray. Cover the top of the bowl with plastic wrap (cooking spray side down). Place in a warm place to rise for 1-2 hours until doubled in size (see notes).
After dough has doubled, knock the air out of the dough. Knead a couple of times until the dough tightens up a little bit. Divide the dough in half and shape into 2 balls. Place back into the bowl, re-cover with plastic wrap, and let rest for 15 minutes. You can freeze one ball at this point if you’d like (see notes).
Preheat oven to 475 degrees Fahrenheit. Take your baking sheet or pizza stone and sprinkle cornmeal over baking sheet or pizza stone (this gives the pizza an extra crunch and texture—don’t skip it!)
Tip dough on to lightly floured surface stretch your dough (or roll out using a rolling pin) into a 12-inch circle. Transfer dough to baking sheet or pizza stone.
In a small bowl mix the ingredients listed under “Butter Mixture for Brushing Pizza.” Use a pastry brush (or a spoon if you don’t have one) and coat the pizza crust with the mixture. Then sprinkle with additional cornmeal.
Add desired toppings to pizza crust and bake for 10-12 minutes
How to Freeze Pizza DoughAfter your dough has risen and you’ve kneaded your pizza dough a bit, simply divide the pizza dough ball into two equal balls. Then take one and wrap it in a few layers of plastic wrap and stick it in the freezer to use later.How to Defrost Pizza DoughTo defrost your pizza crust, remove the pizza dough from the freezer and let it thaw in the refrigerator overnight or for about 12 hours. Then, place let your pizza dough sit on the counterMake it thin crust. For a thing and crispy crust , I recommend using bread flour instead of all-purpose flour. Then make sure you roll your crust out as thin as you want it! If you don’t like air bubbles in your pizza, give the crust a few pricks all over with a fork.Make it a deep dish. When making a deep dish pizza, I like to use cake pan or even better, a cast iron dish with a higher rimmed edge. You’ll need a pan that has a 1-2 inch rim around it. Brush the pan generously with oil and then let your pan sit in the heated oven for about 10 minutes before you place your pizza crust inside. Be careful, the pan will be hot! Then add your toppings and bake.