• Place the warm water in the bottom of the bowl of a stand mixer. Sprinkle the yeast over the water and whisk to combine. Let it rest until bubbles form on the surface, about 10 minutes.
  1 cup warm water, 1 1/4 ounces active dry yeast
• Add the flour, olive oil, and salt. Using the dough hook, mix on medium-low speed until the dough comes together, about 2 minutes. Increase the speed to medium-high and knead until the dough becomes smooth, shiny, and elastic, about 10 minutes.
  3 1/2 cups all-purpose flour, 3 Tablespoons extra-virgin olive oil, 2 1/2 teaspoons kosher salt
• Cover the bowl with plastic wrap and place it in a warm spot until the dough doubles in size, about 1 hour.
• Punch down the dough, cover tightly with plastic wrap, and let it rise again in a warm place until doubled in size, another hour.
• After the second rise, punch down the dough once more. Roll out into floured surface and bake.
• If you want to use it later: cover tightly with plastic wrap and refrigerate for at least 8 hours or up to 3 days before using.

To Make Pizza:

• Preheat oven to 450° F and place the rack on the lowest setting.
• Flour the counter and place dough on counter. Begin to roll out dough with a floured rolling pin.
• Turn the pizza dough 25 degrees at a time as you continue to roll it out until it’s the size crust you desire. Gently lift the dough onto the greased baking sheet or pizza stone.
• Prick the crust with a fork and add 1 teaspoon olive oil and spread out over the top of the crust.
• Add pizza sauce then top with shredded mozzarella cheese and your favorite pizza toppings.
• Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.