Ingredients (Makes enough dough for two 10-12 inch pizzas)
1 1/2 cups luke-warm water (105°F-115°F)
1 package (2 1/2 teaspoons) of active dry yeast
Allpurpose flour/maida -3 1/2 to 4 cups (part of this can be replaced by whole wheat flour for a healthier version)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
Toppings of your choice
I used tomato sauce,mozarella cheese,black olives,onions and green peppers
In the large bowl add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved and turns a bit frothy. Stir to dissolve completely if needed at the end of 5 minutes.
Mix in the olive oil, flour, salt and sugar and stir for about a minute. Knead with hands, until the dough is smooth and elastic, about 10 minutes.
Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours.
Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
Prepare your desired toppings.
take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.A rolling pin can also be used to stretch out the dough.
Brush the top of the dough with olive oil..
Lightly sprinkle the pizza peel/a flat baking sheet with corn meal. Transfer the prepared dough carefully to the pizza peel..
Spoon on the tomato sauce, sprinkle with cheese, and place the desired toppings on the pizza.
Sprinkle some cornmeal on the baking stone in the oven.Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes.
Sprinkle more cheese if needed..
The dough can be refrigerated for future use..