Step 1:
2 1/4 tsp yeast ( this is the amount in one packet of yeast if you prefer)
1/4 cup warm water ( about skin temp)
1/2 tsp sugar
Mix the above ingredients in a small bowl. The yeast will "dissolve" in the water and feed on the sugar. You should smell a familiar yeasty smell and the mixture should be bubbly.
Step 2:
2 3/4 to 3 1/4 cup all purpose flour
1TBSP sugar
1 1/2 tsp salt
3/4 cup milk
1 TBSP olive oil
Combine the dry ingredients in a large mixing bowl. Add the liquid ingredients and then the yeast mixture and stir. The mixture should form a soft sticky dough. Turn the dough out onto a floured surface and knead for 6 to 8 minutes, adding flour to the surface as needed until the dough is smooth, elastic and no longer sticky. Form the dough into a ball and rub with additional olive oil to prevent it from drying out. Put the dough into a one gallon zip-lock bag and let it rest in a warm place for 20 minutes. The dough should have roughly doubled in size. Punch it down. It should be ready to roll into pizza crust within 30 minutes or you can put the dough into the refrigerator for up to two days.
Roll the dough fairly thin as it will rise in the baking process. This recipe will make one thick crust pizzas or two thin crust pizzas. After you roll the dough out on a floured surface, coat both sides with a thin layer of olive oil. This adds a little flavor and crisps the bottom.
Top as you want. Bake at 425 for about 15 minutes in the oven or using a pizza stone on the grill for about 5 minutes.
One of my favorites topping combinations is prosciutto and arugula. Add a thin layer of red sauce to the very thin crust. Sprinkle with Parmesan cheese or asiago cheese and top with prosciutto slices. Bake the pizza and then top with arugula after it has cooled slightly.
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