Make your own pizza

Pizza dough has an almost identical recipe as bread. If you haven’t yet tried making bread, try pizza dough, because it is not the hero in pizza, it will be covered up by the toppings. Dough too dry? The worst that could happen is for you to end up with a crispy crust. Crispy crust is not that bad. Dough too wet? You can sprinkle more flour when it’s being kneaded or rolled out. It is not a stand alone bread loaf, it can’t go too wrong.
For two big pizzas, dissolve 1 1/2 teaspoons of active dry yeast and 1 tablespoon of sugar in about 1/2 cup of warm water in a large mixing bowl. Warm water means you should feel comfortable leaving your fingers in for at least a few seconds. If the water is too hot, it will kill the yeast. The water should not be too cold on the other hand because the yeast takes a bit of warmth to kick start. Let the yeast mixture stand. Check on it in 5 to 10 minutes, you should notice a film of foam on the surface and yeasty smell coming from the mix. If the foam and smell are not happening, either the water is too hot or the yeast is too old. You should dump the mix and try again with different batch of yeast. Once you get the yeast going, add 3 cups of bread flour at once together with a teaspoon of salt. Mix by hand or in a stand mixer. Pour about 1 cup of water (warm or room temperature) little by little to the flour. You may not need 1 full cup of water to form a dough. It all depends on the humidity. It is wise not to add all the water at once. If you added too much water the dough will stick to your hand and the bowl, you will need to add more flour bit by bit to the dough until the dough is not sticking to both the bowl and your hand. But if the dough is too dry the flour may not be all incorporated into the dough, then you will need to add more water. You can continue kneading the dough in the bowl or turn it out on a counter to knead for 5 to 10 minutes until you have achieved a smooth uniform dough. Leave it in the bottom of a large mixing bowl, cover with plastic wrap, and let it rise for an hour, until the dough has doubled in size. Sprinkle some flour on your counter top and remove dough from the mixing bowl. Divide the dough into two equal halves. Roll it out to any shape you like (as long as it fits over your pizza stone or the baking tray). Meanwhile, preheat the oven to the highest temperature setting. Place a pizza stone or baking tray (upside down) in the oven. Transfer the rolled dough on a piece of parchment paper, then dress the dough with your favourite toppings in this particular order: sauce, cheese, vegetables, and meat. Transfer parchment onto pizza stone or baking tray and bake for 5 to 7 minutes. Pizza is ready!