We made pizzas with Dan and Lynn at their house tonight. We brought the doughs, which Monte made ahead of time. Here is his most excellent recipe:
This thin and crispy pizza dough is best baked in a hot oven directly on a pizza stone. Use a pizza peel to move the pizza on and off the stone. This recipe makes four pizzas about 12 inches in diameter. Use a Kitchen-Aid mixer.
1 1/2 c. warm water
3 t. dry active yeast
3 T. sugar
2 T. olive oil
4 cup bread flour
1 T. kosher salt
Bring water to 110 degrees F. Pour half into warm mixing bowl. Add sugar and yeast, stir with a spoon. Wait for the yeast to proof, about 10 minutes.
Add the rest of the water, oil, salt, and mix. Install the dough hook and add flour in increments. Use a high speed while the mixture is soupy. As the dough comes together, set speed on 2 and run for 20 minutes. Adjust flour for dough that is moist but not sticky.
Divide the dough into four. Oil doughs and bowl lightly and let rest for an hour.
Roll then stretch pizza dough to size. Dust peel with corn meal and flour. Place dough on peel and add toppings. Slide pizza off peel directly onto stone. Bake 5-7 minutes in hot 450+ oven.