How to Make Pizza Dough From Scratch :
3 ½ cups AP flour, plus extra for dusting
1 ½ cups warm water
1 packet active dry yeast
Pinch sugar or honey
1 tbsp fine sea salt
1 tbsp extra virgin olive oil, plus extra for greasing
Semolina flour for dusting
In the bowl of a stand mixer, mix the active dry yeast, sugar, and ½ cup of warm water (approximately 110-130 degrees F). Let stand for 10 minutes to activate the yeast. You will notice that the mixture will become frothy and double in size. If this does not happen, either the yeast is no good or the water is too hot or cold. Without the yeast activated the dough will not rise and your pizza will be terrible.
Once the yeast is activated, add the rest of the water, flour, sugar, salt and olive oil. Mix on low speed with a dough hook attachment for 3-4 minutes, scraping down the sides and bottom of the bowl. Turn the speed up to medium-high and mix for another 3-4 minutes. Depending on the humidity in the air, you may need to add a bit more flour off the dough is too sticky. It should not be wet, but rather pull away from the sides of the bowl and form somewhat of a clump.
Oil the inside of a large bowl with olive oil. Scrape the pizza dough from the bowl of the stand mixer and on a floured cutting board, knead a few times to bring together into a cohesive mass. Put in the oiled bowl. Cover with plastic wrap and let rise in a warm place (80 degrees F is ideal, so next to the stove) for a minimum of 2 hours.
After the dough has risen, dump it onto a floured cutting board and using a knife, divide the ball into 4 equal pieces. Oil a sheet pan and place each new ball onto the pan and cover with plastic wrap. Let rise again for another 2 hours. At this time, you can also put each dough ball into a small ziplock bag and refrigerate or freeze for later.
Once the dough has risen, it is ready for pizza. Put the dough onto a floured cutting board, pat it into a disc. Using a rolling pin roll the dough into a 12-14 inch round, making sure it is not sticking to the cutting board. You can also stretch the dough by hand, lifting rotating it around your knuckles, letting gravity do the work. Dust a pizza peel with some semolina flour and place the dough on top.
Top the pizza sparingly with whatever ingredients you like. This dough is meant to be stretched thin and cook quickly, so less is more. Cook in a wood-fired oven, grill or the hottest setting in your home oven equipped with a pizza stone (which should heat for 1 hour) until crispy. Eat pronto.