Pizza dough

Ingredients

• 2 cup water lukewarm
• 2 tablespoon Extra virgin olive oil
• 3 teaspoon yeast
• 2 1/4 teaspoon Kosher Salt
• 1 tablespoon sugar
• 3 3/4 cup Unbleached flour

Instructions

1. In a largish container mix ingredients together with a wooden spoon. Stir until all dry ingredients are incorporated. Let rise for 2 hrs. Dough can be used right away or can be refrigerated for up to 2 weeks.
2. To make a pizza (full dough above makes 4 pizzas):
3. Preheat your oven to the highest setting, which will be 500 to 550°F, with a pizza stone in the bottom 1/3 of the oven. Depending on the thickness of your stone this can take between 20 and 40 minutes.
4. Pull out an 8-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your toppings.
5. Roll the ball out into a 1/8-inch-thick round. Transfer this to a pizza peel sprinkled with flour or corn meal(or use parchment paper). Top with sauce (I like minced garlic and olive oil) and toppings. Bake for about 8-10 minutes.
6. To make calzones (full dough above makes 8 calzones):
7. Preheat your oven to the highest setting, which will be 500 to 550°F, with a pizza stone in the bottom 1/3 of the oven. Depending on the thickness of your stone this can take between 20 and 40 minutes.
8. Pull out a 4-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your fillings.
9. Roll the ball out into a 1/8-inch-thick round. Transfer this to a pizza peel sprinkled with flour or corn meal. Add fillings to half the circle (I like ricotta cheese, a spoon of pesto, pepperonis, onions, black olives and a generous amount of mozzarella cheese). Fold calzone in half, seal the edge and cut vent holes in the top. Bake for about 16-22 minutes.
10. To make garlic knots:
11. Pull out an 8-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you mix the garlic butter topping.
12. Mix 5 Tablespoons butter, 4 cloves garlic, 1/4 cup parsley and 1 tsp salt.
13. Roll out the dough ball into 1/8-inch-thick rectangle. Coat half the rectangle with the garlic butter mix above. Fold the rectangle over to cover the butter mix. With a sharp knife, slice the dough into strips about 1 inch wide. These may be sticky along the edges so they may need to be dusted with flour. Tie the dough in a knot and tuck the loose ends underneath. Place knots on a baking sheet with a lip (to contain any of the melted butter). Paint the top of the knots with olive oil (you can also sprinkle a bit of kosher salt or parmesan cheese on top). Bake at 500-550 for 10-12 minutes.