Pizza Dough Recipe for 8 Servings with Crispy Chewy Crust

Instructions:

1. Bloom the yeast. In a large glass mixing bowl, combine 1.5 cups warm water (105°F-110°F), 2.25 teaspoons active dry yeast, and 1 teaspoon honey. Stir gently. Note: Let this sit for 5–10 minutes until a foamy, bubbly head forms.
2. Start the base. Add the 2 tablespoons olive oil, 1.5 teaspoons sea salt, and 2 cups of the bread flour to the yeast mixture. Stir with a wooden spoon until a shaggy, wet paste forms.
3. Incorporate the flour. Gradually add the remaining 2 cups of flour, 1/2 cup at a time. Stir continuously until the dough pulls away from the sides of the bowl. It should feel slightly tacky but not stick to your fingers.
4. Knead by hand. Turn the dough onto a lightly floured surface. Fold the dough toward you and push away with the palms of your hands. Repeat this for 5-8 minutes until the dough is smooth and elastic.
5. First rise. Place the dough in a lightly oiled bowl and cover with plastic wrap or a damp towel. Leave it in a warm, draft free spot for 45 minutes until doubled in size.
6. Preheat the oven. Set your oven to its highest setting (usually 450°F-500°F). Place your pizza stone or baking sheet inside to get screaming hot.
7. Shape the rounds. Punch down the risen dough to release air. Divide it in half and shape into two 12 inch rounds on pieces of parchment paper.
8. Dust and prep. Sprinkle 2 tablespoons of cornmeal onto the hot stone or baking sheet. Carefully transfer the dough rounds onto the hot surface.
9. Bake the crust. Add your toppings and slide the pizza into the oven. Bake for 10 minutes until the crust is mahogany colored and the cheese is bubbly.
10. Rest and serve. Let the pizza sit for 2 minutes before slicing to allow the crust to set.