Recipe- Pizza Dough

This is the best pizza dough recipe I have ever come across - and I've tried many.  It gives you a crispy bottom and it's tender inside - perfect!  The trick is following the directions exactly - no substitutions.  For best results, use King Arthur unbleached bread flour - HyVee has it.

1 cup tepid water
2 Tbsp sugar
2 tsp dry yeast (not quick rise)
1 Tbsp olive oil
3 cups bread flour
2 tsp salt

In a standing mixer with the dough hook attached, mix the water, sugar, yeast, olive oil and flour for 5 minutes at low speed.  With the machine running, add the salt, switch to medium speed and knead the dough an additional 10 minutes.  Place the dough in a floured bowl and cover with plastic wrap.  Let rest for 1 hour.

Transfer the dough to a floured work surface and flatten it out with the palm of the hand to remove air pockets.  Roll the dough into a ball and let it rest on the work surface for 10 minutes.  Place a pizza tile on the middle rack in the oven and preheat the oven to 500 degrees.

Roll or hand stretch pizza dough to 16" diameter.  It should be less than 1/4" thick.  Place the dough on a peel covered in corn meal.  Top the pizza with your favorite toppings.  Slide the pizza onto the pizza stone at bake for 7-10 minutes or until browned & bubbly.  If you don't have a peel or a baking stone, you can bake it on a pizza pan.  The bottom won't be as crisp but it will still be delicious!