This pizza has the hallmark crispy/chewy crust you’d find at a classic Italian pizzeria. And since it takes just under 3 hours from start to finish, with a little planning it can be dinner on a busy weeknight.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients and mix together — by hand, mixer, or bread machine set on the dough cycle — until you’ve made a soft, smooth dough. If you’re kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl. If it sticks a bit at the bottom, that’s fine.
Place the dough in a lightly greased bowl, cover, and allow it to rise until it’s very puffy, about 1 to 1 1/2 hours.
Once the dough has risen, divide it in half. Shape each half into a ball, and place each into a lightly greased bowl. Cover and let rise for 45 minutes to an hour while your oven preheats.
Place a rack in the center of the oven with a baking stone and preheat the oven to 500°F.
Transfer one ball of dough to a well-floured or semolina-dusted work surface and sprinkle the top with flour or semolina. Use your fingertips to gently depress the interior of the round, leaving a slightly thicker edge on the outer rim about 1/2" wide. Stretch the dough into a 10" to 12" circle.
Top the crust with sauce and cheese as desired, and bake on the preheated stone for 10 to 12 minutes, until the crust is golden and the toppings are bubbly.
Remove the pizza from the oven and add any last-minute toppings before cutting and serving.
Store leftover pizza in the refrigerator for a day or so; freeze for longer storage.
