Tappan Out Pizza Dough
1 cup warm water (110 degrees)
1 packet Red Star instant yeast
1 teaspoon granulated sugar
2 ½ cups high gluten bread flour (Power Flour at US Foods on Hartnell)
2 tablespoons extra virgin olive oil
1 teaspoon Lawry’s Garlic Salt
1 teaspoon garlic powder
Place warm water, yeast and sugar into bowl of a stand mixer with dough hook attachment attached. Mix gently then let sit until doubled in size, about 5 minutes.
With mixer on low, add flour, olive oil, salt, garlic powder and garlic salt. Scrape sides of bowl and let mixer knead dough for 5 minutes. Dough should have the sides of the bowl cleaned. Add sprinkles of flour or water if needed to get the bowl cleaned while kneading.
After 5 minutes of kneading, remove dough from mixing bowl with floured hands (put a small amount of flour in your hands and rub together), and transfer to a floured countertop. Fold dough over itself a couple times then form into a round ball.
From here, you can use the dough to make pizza and calzones.