Really Simple Homemade Pizza

A lot of people all over the world love eating pizza.Although the original pizza was introduced through Neapolitan cuisine, different  versions of pizza is now served in many parts of the world including non-western countries. Pizza is a favorite dish since it?s easy to prepare and cook. Plus, the variety of toppings that can be placed in a pizza recipe are almost endless depending on the available ingredients for a season. Aside from the toppings, the sauce can also be mixed according to one?s taste. Nevertheless, many pizza lovers claim that the best pizza begins with a tasty dough. Here?s a homemade pizza dough that even children can make under adult supervision .

List of ingredients
* 1 package active dry yeast (about 2 1/4 teaspoons)
* 1 cup warm water
* 1 1/4 cups cold water
* 2 tablespoons olive oil
* 1 teaspoon sugar
* 1 teaspoon salt
* 26.1 ounces (about 5 1/2 cups) unbleached bread flour, halved
* Cooking spray
Process
1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Mix 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.

2. Measure or lightly spoon 24.9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Put together flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to have a shape. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn the dough out on a surface that has flour. Knead until smooth and elastic (for 2 minutes); put enough of the remaining 1.19 ounces (about 1/4 cup) flour, 1 tablespoon at a time so the dough will not stick to the hands (dough will feel sticky).

3. Divide the dough in half, and place each part in a large zip-top bag coated with cooking spray. Close tightly and chill overnight or up to 2 days. Before using, let the dough remain at room temperature for 1 hour. Ideal toppings are onion, bell pepper, sausage , mushroom, cheese, and ham.

The dough can be stored in the freezer for as long as three months. Thaw the dough overnight before using it.