3 cups flour
1 tsp salt
2 tsp yeast
1 1/2 cup distilled water (or reverse osmosis water
Optional but recommended: garlic powder, additional salt, oregano, salted butter
Put flour into a bowl.
Add yeast and salt on opposite sides of the bowl (salt will kill the yeast and inhibit your rise)
Add water and mix
Tip dough onto a lightly floured surface and knead for about ~ 10 minutes
Shape into a ball (bread term meaning to pull sides down and gather to the bottom of the dough to make into a ball. Go around the dough and get all sides. You want a somewhat taut surface, pull sides and gather at the bottom as needed)
Let rise until double the size (about two hours)
Gently pull dough out of the bowl. Do not punch it; that breaks the gluten matrix built up during the rise. It is totally unnecessary, be gentle.
Divide into two or more and shape your pizza. Use a rolling pin if easier. No rules. (Make dough on corn meal or a light dust of flour if using a pizza stone so that it’ll transfer onto the stone)
Before adding sauce and topping, I recommend sprinkling a light dusting of garlic powder. After adding toppings, sprinkle a little salt (if using low moisture mozzarella) and a little oregano. A little oregano goes a long way.
Bake your pizza on a cookie sheet with parchment paper or a pizza stone. For a crisper crust, bake at 425. For a softer, chewier crust bake at 350. It’ll take longer but my kids prefer the softer bread over crust.
Take out pizza and brush crust with butter (optional)