1 tsp brown sugar
1 1/2 cups water
1 t salt
2 T oil
3 1/2 cups flour
Mix all together and knead until smooth. Let dough rest for a few minutes to relax the gluten, then stretch or roll to fit a large pizza pan (or two smaller ~12" ones). Preheat oven to 425 or hotter. You can either bake the dough for 5-6 minutes and then add toppings and bake for another ~10 minutes, or do as King Arthur Flour recommends: "Instead of par-baking the crust, consider leaving off the cheese for the first two-thirds of the bake time. This allows liquid from the sauce and toppings to evaporate, concentrating their flavor. Melted cheese can act like a lid, trapping moisture and making dough soggy instead of crisp. After the edges of the pizza begin to brown, remove from the oven, add cheese, and return to the oven to finish baking."
(recipe handwritten in above "Spago's Pizza Dough" in one of our Parma ward cookbooks)
