This is a tried and true recipe developed over the course of 20 years by Chef Dave Palmer. Homemade pizza is a true joy to make and eat!
- Dissolve the yeast in the water (110 F) with a pinch of sugar and flour, and once it starts bubbling stir in 2 cups of the flour, stir in the oil, garlic salt, oregano, basil, and sugar. You'll have a sticky mess, but don't despair... slowly add the remaining flour until it forms a loose ball and pulls away from the sides of the mixing bowl. The less it sticks the better, but not too dry.
- Turn out dough onto a floured surface, and with floured hands knead the dough picking up small amounts of flour until it is no longer sticky and can be picked up to transfer it to a bowl for proofing.
- Place the dough into a lightly oiled bowl and coat the dough ball lightly. Cover and set aside to proof in a warm, draft free location. Allow the dough to rise to double in size (about 45 minutes at 100 F), and punch down gently to allow some gas to escape. You can use the dough straight away or allow it to rise and be punched down again for a lighter, finer texture. Subsequent proofing will take less time.
- This recipe results in either two 12-14 inch pizzas or one half sheet pan pizza. Whichever you choose, you'll stretch the dough to the desired shape. If using a metal pan, dust the surface with cornmeal to make it easier to remove the pizza after it's cooked.
- Top your pizza! What you top it with is totally up to you. Will it be saucy and extra cheesy or sauce-less and loaded with veggies? Have fun with it!
- Bake at 425 F for 18-20 minutes (shorter if you are baking only one 12-14 inch pizza at a time). Hot out of the oven, brush the exposed crust immediately with butter or oil to maintain a soft texture. Serve it up hot and fresh... Enjoy!