WOLFGANG PIZZA DOUGH RECIPES

Steps:

• In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
• Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
• Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
• Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Steps:

• Whisk 2 2/3 cups warm water (105 degrees F) and the sugar in a medium bowl or large liquid measuring cup; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
• Whisk the flour and 1 tablespoon plus 1 teaspoon salt in a very large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon or rubber spatula to make a rough dough. 
• Turn the dough out onto a heavily floured surface. Knead until smooth and elastic, 6 to 8 minutes, dusting with more flour if necessary. Form into 1 large dough ball, then cut into 4 even portions. Form each portion of dough into a smooth ball. Brush 4 medium bowls with olive oil, add a ball of dough to each and turn to coat with the oil.  
• Cover bowls tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour 30 minutes.  
• If you want to freeze the dough for later, wrap the risen pizza dough balls individually in plastic wrap and freeze up to 1 month. Thaw in the refrigerator overnight and then allow to come to room temperature on your countertop before rolling out.
• To assemble and bake: One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F.  
• Put 1 ball of dough on a large piece of parchment that's been lightly dusted with flour, then stretch into a 12- to 14-inch round. Slide the parchment with the dough onto a pizza peel or second inverted baking sheet. 
• Top as desired and then slide the pizza (on the parchment) onto the hot stone or baking sheet. Bake until the crust is golden brown and the cheese if using is bubbling, 10 to 14 minutes. Let cool 1 to 2 minutes before slicing.