I don’t like super thin pizza crust, but if you want a more traditional pie, this recipe is for you. I found the original recipe on Food.com, and have altered it slightly.
2 T sugar
1 t kosher salt
2 T butter, melted
3/4 Warm filtered water
2 cups flour
1 t yeast
extra olive oil for bowl and brushing on crust
Butter for greasing pan
One day before Pizza day melt the butter in a microwave safe measuring cup. Add filtered water until it is almost 1 cup of water, microwave another 30 seconds to heat the water up. You want the water warm, but not hot. Add the sugar and the yeast and let the yeast proof for 5 to 15 min. Using a bread machine for mixing and knead cycles only, or a stand mixer mix the yeast mixture and the remaining ingredients. Turn the dough out into a bowl with olive oil and turn to coat, cover and place in the warmest spot in your house overnight. 1 hour (or a little more) before baking punch the dough down. 30 min before baking divide into pies (I get a 12 in and a 8 inch pie). Use butter to generously grease your cast iron skillets. Press the dough into the pans, letting rise again, about 30 min. If it will be longer, cover with plastic. Pre-heat the oven to 425. Brush your crusts with olive oil, don’t go crazy with the sauce, and sprinkle cheese on the crust edges for best results. Bake 10 to 15 min for the 8 inch pie, and 20 to 25 for the 12 inch pie. Let rest before cutting, and enjoy.
If it is a dryer time of year you need to add more water than when it is humid.