Today’s pizza is much more pizza-shaped:
I went with a little less yeast and a little less rise time, and got a crust which is just about right—still soft beneath the crispy, but not too much like bread.
Fishy Pizza Dough
2 cups all-purpose flour
.75 tsp salt
1 tsp sugar
3 tbsp olive oil
1.75 tsp active dry yeast dissolved in 3/4 cup warm water
Stick it all in your stand mixer with the dough hook, or I suppose you could mix everything in a bowl and knead it by hand if you’re a glutton for punishment. If it’s sticky enough to adhere to your hand more than it adheres to itself, add flour by tablespoons until it doesn’t. Lightly brush a large bowl with olive oil. Put the dough in, flipping it to get even coverage. Cover with plastic wrap, let rise for 45 minutes or so. Coat your peel/work surface liberally with corn meal. Roll out the dough as desired, add your toppings, do the rest of the pizza thing. If you have problems with dough sticking to the peel, either use more corn meal, or shake the peel as you’re assembling the pizza to keep the dough from sticking, or both.
This makes a ~12" pizza with moderately thick crust, but it could easily be rolled out thinner. (I don’t have a peel or stone large enough for that.)
It seems to crisp up pretty well with the oven at 450. Cheese pizza took about 13 minutes, pepperoni took 14-15.