Perfect Pizza Crust

McPhelps Standard Pizza Crust Recipe
makes  2 crusts

3 cups flour
1 tsp kosher salt
1 tsp yeast
1 cup water
2 tablespoon olive oil

I make this recipe using my Kitchenaid mixer using the dough hook but you can also make this recipe using a food processor or by hand.

Add flour, salt & yeast to the mixing bowl. Turn mixer on low and slowly add water. Once water has been incorporated, slowly add 2 tablespoons olive oil.  Let mix for 3-4 minutes until dough is smooth and elastic. Cover bowl  with saran wrap and let it rise for 1-2 hours in a warm place.  Punch it down and separate into two pieces.  Roll out on parchment paper until crust is your desired thickness - crust will approximately double in thickness once it's cooked.

To bake, turn oven to 500 degrees and put baking stone in oven.  Heat oven for one hour before baking pizza.  Add desired toppings to pizza. Slide parchment paper onto a thin cookie sheet and use this sheet to slide the pizza on the parchment paper directly onto the pizza stone.  Let bake 5-7 minutes depending on how brown you want the crust and the topping to be.  Use the cookie sheet to remove the pizza from the baking stone.

Leftover dough can be stored in the fridge for up to a week or in the freezer for 2 months.  I actually prefer the crust when it's aged a couple of days in the fridge.