April 2014: Pizza

Rule: you can use your own sauce and toppings, but must use the dough from this recipe

Ingredients
3 1/2 to 4 cups bread flour, plus more for rolling  (Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust)
1 teaspoon sugar
1 envelope (0.25oz) instant dry yeast
2 teaspoons salt
1 1/2 cups warm water
2 tablespoons olive oil, plus 2 teaspoons

Directions
1. Combine the bread flour, sugar, yeast and salt in a bowl (in the bowl of your stand mixer if you are using one)
2. While the mixer is running (or while you are mixing), add the water and 2 tablespoons of the oil and beat until the dough forms into a ball.
3. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
4. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
5. Grease a separate large bowl with the remaining 2 teaspoons olive oil, place the ball of dough in the bowl, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
6. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. (This is a good time to start preheating your oven to 450°F)
7. Use a rolling pin and your hands to stretch out the balls into circles.
8. Pinch the edges to create the crust.
9. Add the sauce and toppings of your choice.
10. Bake at 450°F for about 10-15 minutes, until the crust is slightly browned.