Perfect Homemade Pizza Crust - A process perhaps, but probably delicious! Yield: enough dough for 2 medium pizzas or 4 calzones - ½ cup warm water | 2¼ tsp. instant yeast | 4 cups bread flour, plus more for dusting | 1½ tsp. salt | 1¼ cup water, at room temp | 2 tbsp. olive oil - Measure warm water into 2-cup liquid measuring cup. Sprinkle yeast over the top. In bowl of a stand mixer fitted with paddle attachment, combine bread flour and salt, mixing briefly to blend. Measure the room temperature water into measuring cup with the yeast-water mixture. With mixer on low speed, pour in yeast-water mixture as well as olive oil. Mix until a cohesive dough is formed. Switch to dough hook. Knead on low until smooth and elastic, about 5 minutes. Transfer to lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours. Press down dough to deflate it. Transfer to a lightly floured work surface. Divide dough into 2 equal pieces. Form ea into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with damp cloth. Let relax for at least 10 minutes but no longer than 30 minutes. To bake, preheat oven and pizza stone to 500˚ F for at least 30 minutes. Transfer dough to your shaping surface, lightly sprinkled with cornmeal. Shape dough with lightly floured hands. Brush outer edge lightly with olive oil. Top as desired. Bake until crust is golden brown and cheese is bubbling, 8-12 minutes.