(can be used in pizza oven or regular home oven)

ingredients

• 1 tbsp active dry yeast

• 500g warm water

• 1 tsp sugar

• 5c flour

• 1 tbsp kosher salt

• Olive oil

steps

1. Stir active dry yeast into warm water with sugar. Let sit 10 min until frothy. 

2. Combine flour, salt and yeast mixture in a large mixing bowl. Knead until it forms a smooth dough ball or use a stand mixer on level 1. 

3. Turn out the dough and form into a round ball. Drizzle olive oil into a large mixing bowl and place dough in. Cover with plastic wrap. 

4. Let rise for 2-3 hours until double. 

5. Punch dough down, turn onto a lightly floured surface, portion dough into 5 balls ~250g each. 

6. Form and shape each dough portion into a round smooth ball using tension. 

7. Place balls on a large flat tray. Put a small amount of olive oil on top of each dough ball to prevent sticking. Cover sheet tray of dough with well oiled plastic wrap. 

8. Let rise on counter for 4-6 hours or in fridge overnight. 

9. If using pizza oven, preheat pizza oven to 750F. If using home oven, preheat oven to max temp (500-550F).

10. Flour your surface well, place dough ball on flour. Gently press the dough into the flour on both sides. Starting from center, gently press and flatten the ball into pizza shape. Flip sides to ensure it doesn’t stick to surface.

11. If using home oven, blind bake the pizza crust by itself for about 5 minutes before adding toppings to ensure crust stays crispy. You may also drizzle olive oil after blind baking but before topping to help. After adding toppings, bake ~8-10 minutes or until crust is golden brown.

12. If using pizza oven, add toppings directly to the raw pizza dough crust, transfer to pizza peel, and bake ~30-60s before rotating. For each 90deg rotation, let bake 30-60s until crust is golden brown.