3 ½ cups bread flour or AP Flour
1 T sugar
1 1/2 cup hot water
1 packet of dry yeast
2 tsp. salt
2 T olive oil
1 egg & 1 T of water to make egg wash
In one cup of hot water, dissolve 1 T sugar then add the packet of yeast stirring slightly. Set aside to blossom for 5 minutes. Mix all the dry ingredients (flour, sugar, salt) together in a large bowl. Add the yeast/water mixture once it has bloomed. Drizzle 2 T olive oil over the dough and mix with a large spoon or in a food processor until a dough ball forms and the dough pulls away from the side.
Turn out on a floured surface and knead until it forms an elastic ball 3-5 minutes.
Place in a greased bowl. Cover with plastic wrap and set in a warm place for one hour to rise.
When ready, pull off a tennis ball sized piece of dough and form it into a round shape. Fill half the round with toppings and marinara. Fold other half over and pinch the ends together. Poke a couple of holes in the top or slit the top to let steam out. Brush with egg wash.
Bake in the oven at 450 degrees for 18-20 minutes until crust browns.
Parmesan cheese for topping