I use this recipe all the time. As Gabi (author of Brokeass Gourmet) says, "Everyone should have a ball of fresh pizza dough in their refrigerator at all times. It’s ridiculously easy and you can make SO many things out of it..." This is the truth! I usually double her recipe and have even frozen it! So below is the effin' recipe. Don't make any adjustments at all. Don't try to be fancy and use the expensive bread flour. Just make this as is. It's the best possible way and yields the best results. (image courtesy of Brokeass Gourmet.)
Used with permission.
1 cup warm water
1 packet (2 1/4 tsp) fast rise yeast
2 Tbs sugar
1 tsp salt
2 Tbs olive oil
2 1/2 cups all purpose flour
Prepare the dough about an hour and a half before you need dinner ready.
In a stand mixer bowl or large bowl, mix together the warm (body temperature) water, yeast and sugar. Allow to sit for about 5 minutes or until you see it's frothy on top. If it doesn't do this, your yeast is no bueno, or your water was too warm. Try again or buy more yeast.
Add in the salt, olive oil and flour and mix until blended. With a dough hook or with your hands, knead for about 3 minutes. Drizzle a little olive oil over the ball, roll around to coat in the oil, cover, and allow to rise for about 30 minutes. Punch down the dough and allow to rise again.
Then roll out and top or fill as you'd like. Pizzas and calzones are best cooked at 475.
Here are some of my recipes that I've used this dough for:
Bomb Diggity Barbecue Chick'n Braid
Asparagus and Garlic Cream Flatbread (post to follow)