Basic Pizza Dough

1/2 c. warm water (about 110°F)
1 envelope (2 1/4 tsp.) instant yeast
1 1/4 c. water, at room temperature
2 tbsp. extra-virgin olive oil
4 c. (22 oz.) bread flour, plus more for dusting
1 1/2 tsp. salt
Olive oil or nonstick cooking spray for greasing the bowl

Measure warm water into 2-cup liquid measuring cup. Sprinkle in yeast and let stand until yeast dissolves and swells, about 5 minutes. Add room temperature water and oil and stir to combine.

Place flour and salt in the bowl of a stand mixer fitted with paddle attachment. Briefly combine dry ingredients at low speed. Slowly add liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop mixer and replace paddle with dough hook. Knead until dough is smooth and elastic, about 5 minutes. Form dough into a ball, put in in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press dough to deflate it.

To bake, place pizza stone in lower third of the oven. Heat oven to 500°F for at least 30 minutes. Turn dough out onto lightly floured work surface. Divide dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide dough onto pizza stone. Bake until crust edges brown and cheese is goldne brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.