Add one packet of yeast to your mixer bowl, followed by 1 cup of hot water. Whisk together well, making sure all of the yeast is incorporated and none is sticking to the sides of the bowl. Let it sit for about 15 minutes to proof. You’ll know it’s ready when the yeast begins to come together and bloom toward the center of the bowl.

Fluff your flour with your measuring cup before measuring out 2½ cups and adding it to the bowl. Add two generous pinches of salt. For the olive oil, I don’t measure. I do a slow “one, two, three” pour around the bowl, twice.

Lower the mixer and begin mixing on low. I like to use a spatula to gently move any flour or ingredients from the sides toward the center so the mixer can grab everything. Once it starts coming together, increase the speed and let it mix until the dough is smooth and evenly combined, without any hard or dry spots

Remove the dough from the mixer and use your hands to gently form it into a ball. Lightly spray a large mixing bowl with olive oil, add the dough and turn it over a few times so it’s lightly coated on all sides. Cover the bowl tightly with plastic wrap, then completely cover it with a kitchen towel. Set it somewhere neutral, away from heat or cold, and let it rise for at least one hour.

Once you’re ready to make your pizzas, remove the towel and plastic wrap and gently punch down the risen dough. Remove it from the bowl, form it back into a ball and divide it in half. This recipe makes two pizzas using the pan sizes we prefer.

Lightly flour your countertop before rolling each piece of dough to keep it from sticking. If the dough feels a little sticky, you can also add a touch of flour to your rolling pin. Just don’t use too much. You don’t want to dry out the dough.

Lightly spray your pizza pan with olive oil and transfer your rolled-out dough onto the pan. I also lightly spray the top of the dough with olive oil and season it with salt and pepper before adding any toppings. I do this as the base for every pizza we make.