Put water, yeast and sugar into a bowl and let sponge develop.
Add the flour, yeast, garlic powder and salt to a bowl. Slowly add the water and oil to flour mixture and blend till dougn forms a ball. For best results don’t overprocess the dough.
Transfer the dough to an oiled bowl. Stretch the edge over to the center to form a ball and turn to coat in the oil. Cover with plastic wrap. Allow to proof in a warm place for 1 hour, or until doubled in size.
Turn the dough onto the countertop and divide into 2 equal portions, roll each portion into a ball. Lightly sprinkle a tray with semolina and place the balls on the tray, leaving space between them to rise. Cover with plastic wrap and proof in a warm place for 1 hour, or in the refrigerator overnight. If refrigerating overnight, allow the dough to come to room temperature, for about 1 hour before using.
When ready to use, stretch the dough into a 10-inch round. Margherita, pepperoni or capriccioso? Anchovies, garlic, olives or chili? While you may debate on toppings, don’t forget the other talents of this Essential Pizza Dough! Top with the good stuff then roll up for Stromboli or fold in half for calzone. Knead garlic and herbs into the dough then plait away for garlic knots…or just bake naked with a slick of olive oil for simple delicious flatbread.
