In Bowl Combine Flour, Yeast, and salt, whisk the dries. Add water and stir until just moistened. Beat with a wooden spoon until it forms a lumpy sticky mass. If it is difficult to combine, move the dough to a smooth surface and knead a few times! once dough is kneaded 40 times, shape it into a disk, the dough should bounce back to the touch
Cover the dough in a bowl and let rise at room temperature (72f/ 22C) for 2-4 hours in a draft free location… Use the dough to make pizza and so much more!
reheat oven to 375°F (190C)Let it heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.
Shape the dough: When the dough is ready, punch it down to release any air bubbles. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.
Top & bake the pizza: To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 12-15 minutes.
Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.