Perfect Pizza Crust

Sometimes we get a hankering for homemade pizza around here. Albin makes tons of delicious pizzas. Actually he can make anything. A husband that can cook.. I hit the jackpot!

Anyways, he has spent some time perfecting the best crust.. and now he tops it with everything. Good crust is important, good sauce and good cheese won't be nearly as tasty on that rolled out refrigerator store crust. Believe me- we tried it. His favorites are tomato basil, bbq chicken, BLT, pepperoni, and spicy Italian sausage. We have a fancy pizza joint down the street from us, and I swear his pizzas are WAY better. WAYYYYY BETTER!!!! You must try this.
Here's the recipe for the crust..

Ingredients

• 3 1/2 to 4 cups bread flour, plus more for rolling 
• 1 teaspoon sugar
• 1 envelope instant dry yeast
• 2 teaspoons kosher salt
• 1 1/2 cups water, 110 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons

Directions
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.


Makes 2 large pizza crusts.