1 cup warm water
1 tablespoon white sugar
2 ¼ teaspoons active dry yeast
3 tablespoons olive oil (affiliate)
1 teaspoon salt
2 ½ –3 cups flour
2 tablespoons Encala
In a mixing bowl, pour 1 cup warm water.
Sprinkle sugar and yeast over the water and mix to dissolve sugar.
Add olive oil and salt then mix.
Add 2 1/2 cups flour and Encala to your dough and mix with wooden spoon until dough comes together.
Sprinkle remaining 1/2 cup flour onto a cutting board and knead dough until soft and no longer sticky.
Preheat oven to 425 °F.
Bake crust with toppings immediately for a thinner, crispier crust or let dough rise for 1 hour then bake with toppings for a thicker, softer crust.
Source: Vandressa Ceolin Salvagni