½ cup warm water (110 F)
1 pkg. yeast (2 ¼ tsp)
1 ½ cup room temperature water
2 Tbs extra virgin olive oil
4 cups bread flour
1 ½ tsp salt
Pour ½ cup water into bowl of electric mixer. Stir in yeast, and let stand 5 minutes, until bubbly. Add remaining water and oil. In small bowl, combine flour and salt. Add to yeast mixture. Using dough hook attachment, mix on med-low for 5 minutes, or until smooth and elastic, adding a tablespoon of flour at a time if it is sticky.
Shape dough into a ball, and place in a lightly oiled bowl. Cover with a towel and let raise for 1 ½ to 2 hours. Punch dough down and divide into two balls. Cover with a towel and let rest 10 minutes.
Preheat oven to 500*, and place baking stone on middle rack.
Place a sheet of parchment paper on a large cutting board or overturned baking sheet (large enough for pizza), and roll out dough to approximately 12-inch circle, with edges being slightly thicker than the middle. Repeat with remaining dough or freeze for another use.
Top as desired, and slide pizza, including parchment paper, onto preheated baking stone. Bake 8-12 minutes, until golden and bubbly.
Yield: 2 12-inch pizzas
Source: Annie’s Eats, originally from Baker’s Illustrated