Tuesday Night Pizza Dough

• 4 cups bread flour
• 1/2 T yeast
• 1/2 T salt
• 1/4 cup olive oil
• 1-1/2 lukewarm water

(optional additions)

• mixed dried or fresh herbs
• olive oil and sea salt

1. combine flour, yeast, and salt together in the bowl of a standing mixer fitted with hook.  Turn on low speed just to combine dry ingredients.
2. Combine oil and water together, then add to dry ingredients while the hook is turning at low speed.
3. Increase speed to medium until all ingredients have combined; add optional herbs. 
4. Beat dough on high speed, scraping the sides down with a spatula if needed to collect the straggly bits.  Continue to mix dough like this for 5-7 minutes, or until the dough has become very elastic.
5. Remove dough from mixing bowl.  Oil bowl, replace the ball of dough and oil it well also.  Cover with a damp towel.  Let it rise in a warm area until it has doubled in size; at least an hour or more, depending on warmth of your kitchen.
6. Portion dough as you like: it makes two 12" pizzas, four 8"x5" rectangles or about 12 8" mini pizzas.  You can toss them, roll them out with a pin or "spin" them on a flat, floured surface - it all works. 
7. Once you have portioned dough into desired shapes, let them rise again for a few mintues. 
8. Preheat your oven to 450 F. 
9. Place dough on a baking sheet or pizza stone liberally dusted with fine corn meal.  Top pizza with your favorite ingredients and bake until crust is golden, about 10-15 minutes.
10. Before serving, brush crust with olive oil and dust with sea salt, if desired.