The Perfect Pizza Dough & Tomato Basil Squares

The Perfect Pizza Dough

1 Tbsp. sugar

1 cup warm water (110°F - 115°F)
1 - 1/4 oz. envelope - Active Dry Yeast, (or 2 1/4 Tsp)
1 - 1/2 tsp. - salt

2 Tbsp. - Extra Virgin Olive Oil

3 cups bread flour

extra flour

extra olive oil

Pour the warm water into a small mixing bowl. Add the sugar and stir until dissolved. Add the yeast and gently stir the mixture until the yeast is dissolved. Let the mixture sit for 10 minutes to allow the yeast to become "active." The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma.

In a large bowl measure the flour, salt, and olive oil. Add the liquid and stir. The dough mixture should now be fairly thick.Begin to combine the dough until all of the dry flour has moistened into a mass. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Knead it 10-12 times until smooth.

Coat the ball of dough with olive oil and Let rest for 10 minutes.

Roll dough out onto a baking stone when ready.

Tomato Basil Squares
1 pizza crust : see above
Combine the following and spread onto prepared pizza crust:
2/3 cup mayonnaise
3 Roma Tomatoes, chopped
1/4 onion, chopped
1/2 cup basil leaves, cut
2 cloves garlic
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Bake for 20 minutes in a 400 degree oven.