Recommended equipment-

Standing mixer with a hook attachment - I use my kitchenaid mixer

Two large bowls and a wooden spoon - If you don’t own a standing mixer.

Pizza stone

Perforated pizza pan - light and airy crust.

Baking sheet (pans) - for pan pizzas.

Pizza peel & pizza cutter

 To make pizza dough:

1. Proof yeast: In a stand mixer, I use my kitchenaid mixer (could also use a mixing bowl) add the water, yeast and sugar. Give it a quick stir and let it proof for 5 to 10 minutes. Yeast will start to foam up to the top. Stir in the 2 tablespoons of oil. 

2. While yeast is proofing, mix the bread flour, 1 and 1/2 cups all purpose flour, salt, baking powder and garlic powder in a bowl. Keep the extra 1/2 cup of flour to the side in case you need it.

3. Make The dough: Pour the flour mixture on top of the water and yeast. Using the dough hook attachment, mix on low speed (#1) until all the flour is incorporated. The dough should be slightly tacky. Add a tablespoon of flour at a time if needed, fully mixing after each addition until that texture is achieved. Increase speed to medium low (#2) and knead for 5 to 7 minutes until the dough is smooth, soft and springs back slowly when you pinch it. Stop and scrape down your dough hook a couple times while mixing. The dough should not stick to sides of mixing bowl and just stick lightly to the bottom. (If you do not have a stand mixer use a large bowl and wooden spoon to mix dough and then your hands to knead dough)

4. Rise: Add 2 teaspoons of olive oil to a bowl, add the dough ball and toss to coat. Cover the bowl tightly with plastic wrap and leave to rise at room temperature for 3 to 4 hours until doubled in size (first rise)

5. Refrigerate: Turn dough out onto the counter, deflate and press flat, fold over the dough like a quesadilla, press and turn and repeat 3 more times. This strengthens the gluten and traps bubbles in dough resulting in light airy soft and chewy pizza crust. Stretch to form into a ball, or divide into 2 or three balls for small, medium or large pizzas. Place dough balls in lightly oiled individual lidded containers. Make sure they're big enough as the dough will expand. Place in the refrigerator for 24 hours (1 day) or up to 72 hours (3 days) This is the slow second rise. Flavor improves the longer it sits. If freezing dough this is the time to do it. Dough is ready to use! Step by photos, tips and more in above post

Baking instructions: 

1. Let dough come to room temperature before using, at least 30 minutes to 1 hour (can roll cold if you forget) Preheat the oven to 475° add pizza stone to oven for at least 30 minutes when preheating if using. Roll or stretch dough, top and bake! 12 to 15 minutes. 3 baking options below.

• Pan pizzas: (thicker really crispy crust) Use 3 dough balls for 9 inch pizza pans, 2 balls for 2 -12 inch pizza pans and 1 ball for large pizza or sheet pan pizza. For a 9 inch pan spread 1 tablespoon of olive oil. For 12 inch use 2 tablespoons of oil and a little more oil for a large or sheet pan pizza. You must use pizza pans with sides (I use my 9 inch round non-stick cake pans for smaller size). Can add a very light sprinkling of fine cornmeal to the pans for an extra crispy crust. Place dough in the prepared pizza pan. Flatten with your hands. Dimple the dough with your fingers as you spread it in the pan. If it springs back let it rest a few minutes and continue until it has reached the edges (or close). (Can also roll out dough with a rolling pin). Brush along the edge of the dough with olive oil (opt). Add sauce, toppings. Bake for 12 to 15 minutes until the crust is a deep golden brown.

• Pizza stone: Roll out or hand stretch dough (lightly dust work surface with flour if needed) and place on a lightly floured pizza peel. Sprinkle a little cornmeal on peel if you like for extra crunch. Shake the peel to make sure pizza dough is not sticking. Brush along the edge of the dough with olive oil (opt). Add sauce and toppings. Slide pizza onto the pizza stone and bake in a preheated oven for 12 to 15 minutes until the crust is golden brown. If you don't have a peel, you can build your pizza on a large piece of parchment paper on top of a cutting board or something that slides easily. Then bake pizza on parchment on top of stone for the entire cooking process or you can slide out the paper once the crust is established.

• Perforated pizza pans: Roll out or hand stretch dough (lightly dust work surface with flour if needed). Oil the pan and sprinkle a little cornmeal if you like for extra crunch. Add the dough to the pan. Brush along the edge of the dough with olive oil (opt). Add sauce and toppings. Bake for 12 to 15 minutes until the crust is golden brown.