Recipes

Pour the warm water in a small bowl (tip: be sure that the bowl is also warm so that it doesn't drop the temp of the water!).

Sprinkle the yeast, sweetening and 1 tablespoon of the flour over the surface of the water.

Stir until dissolved and let stand at room temperature until foamy, about 15 minutes.

In the work bowl of a heavy duty electric mixer fitted with the paddle attachment, combine salt and 1 cup flour.

Pour in the yeast mixture and stir on low to combine.

Add the olive oil.

Beat for 2 minutes, adding the remaining flour, 1/2 cup at a time, until a dough that just clears the sides of the bowl is formed.

Switch from the paddle attachment to the dough hook and knead for 2 to 3 minutes, or until the dough is smooth and springy.

If desired, transfer the dough to a floured surface and knead briefly by hand.

Place the dough in a greased deep container. Turn one to coat the top and cover with plastic wrap. Let rise at room temperature until tripled in bulk, about 1 1/2 hours.

At least 20 minutes before baking, preheat the oven to 500 degrees or its highest setting. Place a baking stone, if using, on the lowest oven rack.

Shape dough as desired.

Immediately after shaping, brush with sauce or olive oil and assemble toppings on the dough.

If using a baker's peel, heavily sprinkle it with cornmeal or flour.

Slide the pizza onto the pan or directly onto the baking stone.

Pizza cooked directly on a baking stone will take 8 to 10 minutes; in a pan it can take 10 to 15 minutes.