Homemade Pizza Dough
2T instant yeast
2 1/2 c. warm water
3T sugar
5T olive oil
6 c. flour
2 tsp salt
Combine warm water, yeast and sugar and allow to sit about 5 minutes. After yeast mixture has become foamy, add the oil and half of flour. Mix well. (A stand mixer with a dough hook works wonderfully!) Then add salt and the rest of the flour. Beat together on a high speed until it forms a ball and the dough stretches when pulled.
Shape dough into a ball and roll or flatten and stretch with your hands into the desired shape. Place on a lightly greased baking sheet (or a baking sheet very lightly dusted with corn flour). Prick with a fork and brush with olive oil all the way to edges. Sprinkle with garlic salt and bake at 375 for 10-12 min. Add sauce and toppings (sprinkle with oregano) and bake again 10-12 minutes.
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Bobby Flay Pizza Dough
3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: 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 instant dry yeast (2 1/4 tsp)
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. 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. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. 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.
Recipe courtesy of Bobby Flay http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714