Pizza Dough

Ingredients

• 3 1/2 to 4 cups bread flour, plus more for rolling
• (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
• 1 teaspoon sugar
• 1 envelope instant dry yeast
• 2 teaspoons kosher salt
• 1 1/2 cups water, 110 degrees F
• 2 tablespoons olive oil, plus 2 teaspoons

Directions

1. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.
2. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball.
3. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball.
4. If the dough is too dry, add additional water, 1 tablespoon at a time.
5. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
6. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area
7. to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.
8. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

No Knead Beer Bread

Ingredients

• 1 1/2 teaspoons active dry yeast
• 4 1/2 cups all-purpose flour, divided
• 1/2 cup warm water (100 degrees F or 38 degrees C)
• 1 (12 fluid ounce) can or bottle beer
• 1 1/2 teaspoons fine salt
• all-purpose flour for dusting
• 1 tablespoon cornmeal

Directions

1. Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
2. Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
3. Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
4. Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
5. Preheat the oven to 425 degrees F (220 degrees C).
6. Place a small loaf pan of warm water on a lower rack to humidify the oven.
7. Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
8. Transfer to a cooling rack. Let cool completely before slicing and serving.