Chef Jon’s Pizza Crust


1package (.25-ounce) package active dry or fresh yeast
1teaspoon sugar
1cup warm water
2tablespoons olive oil
1 1/4teaspoons salt
2cups bread flower
1cup all-purpose flour


  1. In a large bowl, mix yeast, sugar, warm water and oil. Now add salt and flours, stirring with a wooden spoon until a soft dough forms. On a lightly floured surface, knead dough (kneading is fun – toss, punch and press ) until smooth and elastic, about 7 minutes.
  2. Drizzle a little oil in a large bowl and transfer dough to bowl, turning to coat. Cover bowl with kitchen towel. Let dough rise in a warm place until doubled in bulk, about 1 1/2 hours. |
  3. Punch dough down. Cut into 4 portions, about 6 ounces each. Roll each portion into a ball.  (At this point, you can refrigerate dough up to 24 hours).
  4. Preheat oven to highest setting—550F.
  5. Roll dough into circles 6 to 8 inches in diameter. Brush with a little oil. Spread some tomato sauce on each pizza and top with a few slices mozzarella cheese and basil.
  6. Place pizzas on a baking sheet and place in hot oven. Cook 6 to 8 minutes.

Recipe by Chef Jon Ashton.