Instructions

• 1 In a stand mixer, add the sugar, yeast and warm water. Whisk and let stand for 10 minutes so the yeast activates. It will look bubbly.
• 2 Add the 4 cups of flour, granulate garlic, granulated onion, salt, and olive oil and turn the mixer on low using a bread hook attachment.
• 3 The dough will come together in 2 minutes, but let the mixer run for another 5 minutes at least. This will do all the kneading so you won't have to.
• 4 In a bowl, drizzle some olive oil. Take the dough from the stand mixer onto the counter. Form into a ball and place on the bowl with the olive oil turning to coat the dough. Cover with a towel and let stand for 1 hour or until dough doubles in size. Preferably in a warm space. We put ours outside as our house temperature is 72 degrees.
• 5 This dough will make two 16-inch New York Style thin crust pizzas or eight 9-inch personal pan thin crust pizzas or four 9-inch thick crust pizzas. It make lots of sizes, we even make stromboli too!