Spices & Sprinkles

Makes 9 ~10″ pizzas.

Ingredients:

• 960 mL water, warm
• 39g sugar
• 21g yeast
• ~1,500g AP flour (+/- a little more to get the consistency you want, + more for dusting surfaces.)
• 90 mL EVOO
• 2 tbs salt
• Optional: garlic powder, onion powder, Italian seasonings, etc.

Directions:

1. Bloom yeast in sugar and water for about 3 minutes.
2. Add remaining ingredients and knead until it passes a windowpane test/spring back when you press into it, about 10 minutes.
3. Let dough rise for about an hour, or until about doubled in size.
4. Divide dough into 9 dough balls, the next step is dependent on if you are freezing any dough balls:
   1. If using the same day, let dough ball(s) rise for another hour.
   2. If freezing, drizzle dough ball(s) with olive oil and either tightly wrap in plastic and place in a ziploc or places dough ball(s) into individual ziplocs and store in the freezer. They may continue to rise slightly, but you can go back after a few hours and press any remaining air out. When you want to use it, take it out at least 3 hours ahead of time and place in a bowl (covered) to rise. You can also place it in the fridge the night before, and then room temperature for an hour or so. To speed up the thawing/rising process, you can place the covered bowl in the oven with only the light on.
5. Press dough out to the thickness you would like, prick the bottom with a fork and parbake at 425 for about 7 minutes, but this will change depending on the thickness. I like to parbake until the bottom is getting slightly golden brown.
6. Add toppings and bake again at 425 for about 10 minutes, until the cheese is bubbly and the crust is golden to your desire.