Perfect Pizza/Calzone/Focaccia Dough

(This dough is used for all style pizzas including dessert pizza!)

Makes 4 individual pizzas (or calzones or Focaccia)

3 cups unbleached all-purpose flour

2 teaspoons salt

1¼ cups warm (110 degrees) tap water

2½ teaspoons (1 envelope) dry active yeast (not fast acting)

4 tablespoons olive oil

Combine flour and salt in a large bowl and make a well in the center.Sprinkle yeast over warm water in a glass bowl and let sit five minutes.Whisk yeast up well, add olive oil and whisk again. Pour into well in flour.Stir mixture well until thoroughly combined. Pour onto a floured work surface and knead untilholding together well, and when poked with your fingers, “bounces back”.Place in an oiled bowl and turn to coat with oil. Wrap with saran wrap and set in a warm placefor 1 hour

Punch dough down, and cut into 4 sections. Let rest 5 minutes.

Place a baking stone in the oven and heat to 400 degrees (please read the manufacturer’s instructions for heat recommendations of the stone or pan you are using, if its heat safe up to 450, feel free to go that high; I have a baking steel that I heat to 500 and get amazing professional pizza results).

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