2 teaspoons dry yeast (not instant)
3/4 cup plus 2 tablespoons lukewarm water, 110 degrees
2 cups unbleached bread flour
2 tablespoons olive oil
1/2 teaspoon salt
In a bowl, combine yeast, 1/4 cup warm water and 1/4 cup flour in a small bowl. Let it stand for 30 minutes. Add the remaining 1 3/4 cups flour, 1/2 cup plus 2 tablespoons warm water, olive oil, and salt. Mix the dough thoroughly. Turn out onto a floured surface and knead until smooth, elastic and a bit tacky to the touch, about 7-8 minutes (or knead with Kitchen Aid mixer on low speed with the dough hook for 5 minutes.) Place in an oiled bowl and turn to cover both sides with oil. Cover with plastic wrap and let rise in a warm place (75 degrees) until double in volume, 1 to 1 1/2 hours (up to 2 1/2 hours.)
Alternately, you can let this dough rise in the refrigerator overnight. The next day, bring the dough to room temperature and proceed.
Thirty minutes before baking, place a pizza stone on the bottom shelf of the oven and set the oven temperature to 500 degrees.
Punch down the dough. On a floured surface, divide the dough into two pieces and form into round balls. Roll one piece into a 9-inch circle, 1/4 inch thick. Transfer it to a well-floured pizza peel or paddle. Brush the dough to within 1/2 inch of the edge with olive oil. Sprinkle with your choice of cheese and top with small amounts of other desired ingredients. Slide the pizza onto the pizza stone and bake until golden and crisp, about 8-10 minutes. Remove and cool slightly before cutting and serving.
Makes 2 pizzas, 9 inches in diameter
