TIP: In this episode, Jo stretches the dough into two rounds and places the rounds into two oiled 12-inch cast-iron skillets.
1 1/4 teaspoons active dry yeast
1/2 teaspoon sugar
1/4 cup warm water (95° to 110°F)
3 1/2 cups bread flour
2 teaspoons kosher salt
1/2 cup olive oil
1 cup plus 1 tablespoon room-temperature water
In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes.
Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt.
Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.
Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour.
When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500°F.
When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. (If using the dough later, cover with plastic wrap and place in the refrigerator for up to 12 hours. The dough will slowly proof during that time. Once you’re ready to use it, set it out for 30 minutes to come to room temperature.)
Spread a piece of parchment paper about 1 1/2-feet long on a work surface. Stretch the dough into a 14-inch round on the parchment.
Top with your favorite toppings. Carefully pull the oven rack with the pizza stone halfway out of the oven and transfer the parchment and pizza dough to the stone.
Bake until the crust is golden, 13 to 15 minutes. Transfer the pizza to a cutting board and cut into 8 slices to serve.