Firm and Chewy Pizza Crust

Makes 2 medium pizzas.

1. Put the bread flour in a large bowl, stirring in the yeast and salt.
2. Stir in the water gradually until a soft (but not sticky) dough forms. Start with a cup of the water, and add up to 1/3 cup more as needed.
3. Turn the dough out onto a floured surface and knead for 3 minutes, adding flour if the dough starts sticking to your hands or to the surface. By the end of the 3 minutes, the dough should be very soft.
4. Sprinkle the bowl with flour, put the lump of dough back in, and sprinkle the top of the dough with flour as well. Cover the bowl with a damp towel and let it sit in a warm place for 2 hours.
5. An hour before you’re ready to bake, heat the oven to 500ºF with a pizza stone inside, on the lowest rack (close to the element). You want the pizza stone to heat up gradually with the oven.
6. When the dough is done rising, turn it out onto a lightly floured counter and divide it into 2 pieces. Flatten each piece into a disc and let it rest for 10-15 minutes.
7. Cut 2 large pieces of parchment paper, and shape one pizza on each piece of paper, trying to avoid using the rolling pin to extend the dough (which will squash out the desirable air bubbles). If you want a nice thick crust along the edges, leave extra thickness around the perimeter. Note: folding the crust over doesn’t work as well as simply leaving a thick edge.
8. Add the toppings you want—tomato sauce, veggies, cheese—leaving the crust area clear so that it will puff up in the oven.
9. Slide the parchment paper pizza onto the hot baking stone and bake for 10-14 minutes, until the cheese is brown and bubbly.
10. Enjoy!

Recipe from Erica of Farmgirl Fare.