No matter how fast the delivery guy can drive, takeout pizza will never taste as good as one straight out of the oven with the cheese still bubbling and the crust still puffy. “But, all that work,” you say? The dough practically makes itself -- with only some minimal prep on your end -- so all you have to do is pick toppings and stop talking to yourself while you cook.
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Stir the mixture with your hands until just combined.
Lightly flour your work surface and knead the dough until it comes together into a ball, about 3 minutes.
Place dough in a large, lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot until it doubles in size, about 1 ½ hours. You can also let it rise in the refrigerator overnight -- just let it come to room temperature again before you shape it the next day.
Once the dough has risen, turn it out onto a lightly floured surface and divide it into 2 equal pieces with a flour-dusted bench scraper or butter knife.
Gently stretch the dough out with your thumbs and knuckles (remember, gravity is your friend). If the dough starts shrinking back before you get it wide enough, set it down, cover it with plastic wrap, and let it rest for 10-15 minutes. Repeat the stretch one more time, if necessary.
Place the dough in your greased pizza pan or floured pizza peel. Finish with sauce and toppings and bake in the oven for 10-12 minutes, until crust is golden and cheese is bubbling.