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In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes. Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt. Add the olive oil, room-temperature water, and yeast mixture and mix on low.

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Preheat the oven to 500°F. Place a 12-inch cast-iron skillet in the oven to preheat for 15 to 20 minutes. Meanwhile, in another large cast-iron skillet, melt the butter over medium-low heat until it bubbles. Add the onions and sauté, stirring occasionally, until golden brown, 20 to 25 minutes. Stretch the pizza dough out into a 12-inch round.

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Preheat the oven to 500°F. Once your dough is risen and ready, grease a 12-inch cast-iron skillet with oil. Press the dough into the skillet with your hands, placing the side of the dough that was on the bottom during the rise on top. The dough should be in an even layer on the bottom and up the sides of the skillet.

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Preheat oven to 450 degrees F (with a pizza stone inside, if you have one). Add cornmeal and flour to a pizza peel or use a pizza pan. Pick the top of the dough a few times with a fork and pre-bake the dough in the pizza pan, or slide onto a hot pizza stone to pre-bake for 3-4 minutes. Remove from oven and add pizza sauce and toppings.

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Place the yeast mixture somewhere that it won't be disturbed. Set a timer for. 10 minutes. (or until there is about an inch of foam on top). While waiting for the timer: Sift into medium mixing bowl: 20.25 oz (4 1/2 cups) flour. 1 tsp salt. Using a measuring cup, make a well in the middle of the dry ingredients.

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After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it's doubled in size, remove from the oven.) Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.)

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Toss or roll out your dough so that it is nice and thin, about 1/8-inch or thinner. Put on your toppings and drizzle with a little olive oil and sprinkle with course salt. Bake for about 10 minutes or until the crust is golden brown and the cheese hot and bubbly.

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NEXT STEPS. Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.**. Pre heat oven to 450° (250° celsius).

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In the bowl of a stand mixer, combine yeast, sugar, salt, water, olive oil, and 5 cups of flour. Knead on low until dough starts to come together. Continue kneading until the dough forms a nice, soft dough ball and the sides of the bowl are clean, adding more flour as necessary to achieve this texture.

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Scrape dough out of bowl on work surface lightly dusted with flour. Shape into log, fully deflating dough in the process. Cut into 3 equal portions (330g / 11.6 oz each) - one for each pizza base. For each dough portion, shape into a ball, tuck the sides under, money-bag style, so you have a smooth surface.

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To make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Pour a drop or two of oil over top and rub with your hands to coat.

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Instructions. Preheat oven to 375F. Line baking sheet with parchment. Bring large pot of salted water to boil. Add potatoes and reduce the heat. Simmer until tender, 6-10 minutes. Drain and cool. Slice thin and set aside. In small saucepan, melt butter over medium low heat.

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Directions. 1 In a stand mixer with dough hook, add flour, yeast and salt and mix on low speed until combined. Slowly add water until combined, then knead with dough hook for 2 more minutes, or until dough starts to pull away from bowl and form a big ball on hook. If the mixture seems too dry, add a bit more water.

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Divide into 4 equal pieces and form each piece into a ball. Place the dough balls on the prepared tray and drizzle with more oil if needed. Cover with a damp towel or plastic wrap and allow to proof for another hour. The dough is now ready to use. In the bowl of a stand mixer, combine the water, yeast and sugar. Stir to help dissolve the yeast.

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Directions. Mix and store the dough: Put the water in a 5-quart bowl or in a lidded (not airtight) plastic food container and add the olive oil, yeast, salt, and sugar. Or use a heavy-duty stand mixer fitted with the dough attachment. Then add all of the flour and mix with a wooden spoon, dough whisk, or the mixer.

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Mix and store the dough. Put the water in a 5-quart bowl or in a lidded (not airtight) plastic food container and add the olive oil, yeast, salt, and sugar. Or use a heavy-duty stand mixer fitted with the dough attachment. Then add all of the flour and mix with a wooden spoon, dough whisk, or the mixer.