Pizza Crust

1 cup warm water (105-115 F)
1 package yeast
1 tbsp plus 1 1/2 tbsp extra-virgin olive oil
3 c bleached all-purpose flour
1 tsp salt

1. Pour the warm water into a large bowl. add the yest and let stand for 3 minutes, then whisk until the yeast is dissolved. stir in 1 tbsp of the oil into the yeast mixture.

2. add 1 1/2 c of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. continue adding the flour, 1/4 c at a time, working the dough after each addition, until all the four is incorporated but the dough is still slightly sticky. turn the dough out onto a lightly floured surface andknead for 3 minutes.

3. oil a large mixing bowl with the remaining olive oil. place the dough in the bowl and turn to oil all sides. cover the bowl with plastic wrap and set in a warm, draft-free place until the dough nearly doubles in size, 1-1.5 hours.

4. remove the dough from the bowl and briefly knead, separating into two equal-size disks. place the dough on a lightly oiled baking sheet, cover with plastic wrap, and set in a warm, draft-free place ot rest for 15 minutes.

Making the pizza

Pizza dough
1 c tomato sauce

1. preheat the oven to 500 degrees. If you use a piza stone, preheat the stone in the oven.

2. one at a time, pull and stretch each dough portion into a 6-inch round. pat each out to a 10-12" round, about 1/8 inch thick. spread tomato sauce, leaving a 1" border, and put toppings on.

3. bake about 20 minutes.