1tablespoonolive oil(plus additional for the bowl)
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Add all of the dry ingredients to a mixing bowl and stir to combine.
Pour the oil and warm water around the edge of the bowl. Using a dough hook, mix on low speed for 5 minutes.
Add some oil to the bowl and turn the dough to coat with oil. Cover and allow to rise until the dough has doubled in volume, approximately 45-60 minutes.
Preheat a pizza stone in the oven at 450 degrees for at least 30 minutes.
Divide the dough into two balls.
Press the center of the dough to begin forming a circle. Once the dough is fairly flat, press the right side of the dough with your right hand and stretch the left side of the dough with your left hand, turning and stretching, to form the dough into a 9-inch circle.
Sprinkle cornmeal over a pizza peel, if using, and place the dough circle onto the peel. Work quickly to top the dough with your sauce, cheese, and desired toppings.
Transfer to the baking stone and cook for 9-11 minutes.
Alternative Mixing Instructions:Food Processor: Add the dry ingredients to the food processor and pulse to mix. Slowly pour the oil, then the water, into the food processor while it is running, and process until the dough comes together.By Hand: In a large bowl, mix the dry ingredients together. Pour the oil and water around the outside of the flour mixture. Using a large spatula or spoon, fold until the dough comes together. Turn onto a well-floured surface and need for 2-5 minutes, until the dough is smooth.Bread Machine: Add the ingredients in the order recommended by your manufacturer, then process on the dough setting.Baking Sheet: If using a baking sheet instead of a preheated baking stone, bake for 15-20 minutes.Substitutions: All-purpose flour can be used in place of bread flour with a 1:1 substitution.If using iodized salt instead of kosher salt, reduce to ¾ teaspoon.Use ½ teaspoon of garlic powder in place of the garlic cloves.½ teaspoon of oregano and ½ teaspoon of basil can be used instead of the Italian seasoning.