Ingredients:
1 c warm water (110-115 degrees)
2 t. sugar, divided
1/4 oz active dry yeast (2 1/4 t.)
3 c (plus extra as needed) bread flour (or all purpose does ok; 1/4-1/2 cup wheat flour and/or corn flour are also good substitutes for some of it. We keep whole wheat pastry flour on hand)
1 t salt
1 t each basil, marjoram, oregano and garlic powder
1/3 C. oil (vegetable or olive)
1. Combine water and 1 t sugar, add yeast. Wait 5-10 minutes for it to proof (bubbles on surface).
2. Combine 3 C flour, 1 t. sugar, salt, garlic powder, herbs. Make a well in the center and add yeast mixture and oil. Stir together, adding more flour if too sticky.
3. Knead for 6-8 minutes (adding flour or water as necessary).
4. Rest in a greased bowl for 30 minutes, then put bowl in fridge over night.
5. Remove dough from fridge and let come to room temperature. Split in two for two small pizzas or use whole for one large pizza. Roll out on a lightly floured surface and place in a greased pan (pizza pan or springform pan or other pan appropriate to size and style).
6. Add marinara/pizza/spaghetti sauce, cheese, other toppings (mushrooms, tomatoes, pepperoni, etc). A good sauce makes a big difference.
7. Cook at 400 degrees for about 20 minutes.
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