Pizza
Prep Time: 2 hours 15 minutes
Cook Time: 15 minutes
Serves: 2 x 12-inch pizzas

Ingredients:

• 1 1/3 cups warm water
• 1 tbsp granulated sugar
• 2 1/4 tsp yeast
• 3 1/2 to 4 cups unbleached all-purpose flour, plus more as needed
• 2 tbsp extra-virgin olive oil, plus more for greasing
• 1 tsp salt
• Sprinkle of cornmeal, for dusting the pan
• Extra-virgin olive oil, for brushing
• 2 garlic cloves, minced (optional)
• 1 cup store-bought pizza sauce
• 4 cups (1lb/454g) shredded mozzarella cheese

Steps:

1. Gina's notes: 1.5x the recipe is the perfect amount for two 15×10“ sheet pans. This amount is enough for one night.
2. Next time try 2.5x the recipe or do three pizzas with the 3x (but CJ thinks this will be too much pizza and he's probably right) but get it super thin before the final dress and rise.
3. Whisk the warm water, granulated sugar, and yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. If you don't have a stand mixer, use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
4. Add the flour, olive oil, and salt. Beat on medium speed for 2 minutes, until the dough pulls away from the sides of the bowl.
5. Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.
6. If the dough becomes too sticky during kneading, sprinkle 1 teaspoon of flour at a time onto the dough or work surface to make a soft, slightly tacky dough. Do not add more flour than needed.
7. After kneading, the dough should still feel a little soft. Poke it with your finger. If it slowly bounces back, your dough is ready to rise.
8. You can also do a windowpane test: tear off a small piece of dough and gently stretch it until thin enough for light to pass through. If light passes through without the dough tearing, it has been kneaded long enough.
9. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in oil.
10. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes or until doubled in size.
11. Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza. If using a pizza stone, place it in the oven to preheat as well.
12. Lightly grease a baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal.
13. When the dough is ready, punch it down to release air bubbles. Divide the dough in half. Freeze half if not making two pizzas.
14. On a lightly floured work surface, gently flatten the dough into a disc. Place on the prepared pan and stretch into a 12-inch circle, about 1/2-inch thick.
15. If the dough keeps shrinking back, cover it lightly for 5–10 minutes before trying again.
16. Lift the edge of the dough to create a lip around the edges.
17. Cover the dough lightly with plastic wrap or a clean kitchen towel and allow it to rest for a few minutes while preparing toppings.
18. Press dents into the surface of the dough with your fingers to prevent bubbling.
19. Lightly brush olive oil over the top of the crust. Sprinkle with minced garlic, if using.
20. Spread on 1/2 cup pizza sauce and top with 2 cups shredded mozzarella cheese and any additional toppings.
21. Bake for 13–15 minutes or until the crust is golden brown.
22. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator.