2 pizzas or calzones
1/2 teaspoon sugar
2-1/4 teaspoons (1 packet) active dry yeast
3-1/2 cups unbleached all-purpose flour, divided
1-1/2 tablespoons olive oil
1-1/2 teaspoons salt
The dough is tastier if made with flat beer instead of water.
You can also put herbs in the dough. Basil gives it a good flavor!
Making dough a day in advance and placing in fridge overnight (before letting ride) yields a great dough too. Let it come to room temp. I have also frozen the dough in a zip lock bag right after making, before proofing. Works fantastic. Pizza cookers, whether propane driven or electric, make for great pizzas and are quite affordable…and kept outside won’t heat up your kitchen in summer months.