Directions

• In a 2-cup liquid measure, dissolve yeast and sugar in warm water. Let stand until foamy, about 3 to 5 minutes. Insert dough blade in work bowl and add flour, salt and 2 teaspoons of olive oil.
• With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough. Dough may be slightly sticky.
• Coat dough evenly with 2 teaspoons olive oil (I just put the olive oil directly into the bag); transfer to a 1-gallon plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes.
• Place dough on lightly floured surface and punch down. Spray a pizza pan with olive oil cooking spray. Stretch out the dough on the pan until it’s perfectly round and the thickness you want it to be. (Note: this amount of dough makes a pretty thick crust, so if you want a thinner crust use 3/4 or 2/3 of the dough)
• Add whatever toppings you like. We like red peppers, tomatoes, dried oregano, garlic, fresh mozzarella, and goat cheese crumbles but you can add tons of veggies to this like spinach, kale, red onions, squash the possibilities are endless.
• Bake the pizza at 450 for 17 to 18 minutes, depending on your oven. Let it cool a bit before slicing.