Perfect Pizza Crust

1 pkg active dry Yeast (2 1/4 tsp)

2 tsp Sugar

1 1/2 C warm Water

3 Tbsp Olive Oil

1 1/2 tsp Salt

1 tsp White Vinegar

3 3/4 - 4 C Bread Flour

In a large bowl of a stand mixer, combine 1/2 C of the warm water with the sugar and yeast. Stir to dissolve the yeast and let rest for 5 minutes.

Add the remaining 1 C of warm water and the olive oil, salt and vinegar.

Begin mixing on medium-low speed and gradually add the flour. Kneed for about 7 minutes or until the dough is smooth and elastic (it should be sticky but not so sticky that it sticks to your clean fingertip). Cover the bowl with a dry towel and allow to rest in a warm place until doubled in volume - about 1 hour. 

Gently punch dough down and place on floured countertop. Divide the dough into three equal pieces (depending on how thick or how big you want your crust). Roll and stretch dough to desired size and thickness. Allow to rest for 20 minutes. In the meantime, preheat your oven to 450 degrees and brush dough lightly with olive oil. 

Pre-bake the dough on a pizza stone or pizza pan for 6 minutes. Remove from oven and add toppings. Return to oven and bade for 8-12 more minutes or until the crust is golden brown and the cheese is bubbly.