For the Dough:
1 Tbsp Granulated Sugar
1 cup Warm Water (110˚ to 115 ˚F)
2 ½ tsp Active Dry Yeast
2 ½ cups All Purpose Flour
1 tsp Salt
¼ cup Caramelized Garlic Extra Virgin Olive Oil
1. Prepare the warm water: In a small bowl, dissolve the sugar (which “feeds” the yeast) in the warm water. Judge the water by touch; the water should be warm to your finger but not too hot - the temperature of a comfortable bath. Water that is too hot will kill the yeast, while water that is too cold will not activate.
2. Activate the yeast: Sprinkle the yeast over the water and stir gently until it dissolves, about 1 minute. When the yeast is mixed with the water at a proper temperature, a smooth, beige-colored mixture results. (Note: If the yeast clumps together and the water stays clear, discard the mixture and start over.) Let this creamy mixture stand in a warm spot until a thin later of foam covers the surface, about 5 minutes, indicating the yeast is effective.
3. Create the dough: Add the flour, salt, and Caramelized Garlic Olive Oil. Using a spoon mix the ingredients until the flour is incorporated and a soft dough begins to hold together.
4. Knead the dough: Turn the dough onto a lightly floured surface. Dust your hands with flour and knead the dough gently in the following manner; press down on the dough with the heels of your hands and push away from you, then partially fold it back over itself. Shift it a quarter turn and repeat the procedure. While kneading, very gradually add just enough flour until the dough is no longer sticky or tacky; this should take about 5 minutes. Continue kneading until the dough is smooth, elastic and shiny, 10 to 15 minutes longer. Knead the dough only until it feels smooth and springy; too much kneading overdevelops the gluten in the flour and results in tough dough.
5. Let the dough rise: Shape the dough into a ball and place it into a well oiled bowl, turning to coat all sides completely. The oiling of the dough prevents a hard surface from forming that will inhibit the rising. Cover the bowl tightly with plastic wrap to prevent moisture loss and set it in a draft free, warm place until doubled in size, about 45 minutes.
6. Roll out and prepare the pizza: Punch down the dough once it has doubled in size. Prepare the dough according to your favorite pizza recipe.