Ingredients:
1 cups warm water
1 tablespoon instant
1 tablespoon. sugar
1 teaspoon salt
1 tablespoon olive oil
3 all-purpose flour
Preparation:
In an extensive blending dish or the dish of your stand blender (favored), mix in water, sugar and yeast. Let sit 5-10 minutes or until the yeast is frothy and broke up. Include olive oil, salt, and 1 ½ glasses flour and blend until consolidated with your snare connection (or with a wooden spoon if not utilizing a blender). Step by step blend in 2 more measures of flour until batter begins to draw far from the sides of the dish. On the off chance that your mixture is excessively wet, include 1 more tablespoon of flour at once (up to 1/4 container) until batter scarcely adheres to your fingers. When batter has pulled far from the dish, manipulate in blender on medium-low speed or by hand for 5 minutes.
Shape the batter into a ball and place once more into your extensive blending bowl that has been covered gently with olive oil or nonstick cooking spread. Turn mixture over to cover all sides. Cover firmly with plastic wrap and permit to ascend until multiplied in size, 1-2 hours.
Guestimating 15 minutes prior to your mixture is prepared, preheat your pizza stone or preparing sheet in center rack of your stove for 30-60 minutes at 475 degrees F.
Precisely evacuate your pizza stone/preparing container and GENEROUSLY oil the whole surface with olive oil or with nonstick cooking splash. Sprinkle with cornmeal.
After mixture has been resting 15 minutes, roll every batter ball out onto a delicately floured surface or material paper into a 12-inch round circle. Exchange pizza mixture to your preparing sheet or pizza stone then squeeze edges to make a rimmed outside layer (on the off chance that you experience difficulty exchanging, you can put your whole bit of material paper on your stone/heating sheet and prepare specifically on your material paper). Daintily brush the highest point of the outside layer with olive oil and sprinkle with garlic salt. Utilizing a fork, prick a few gaps in the outside layer.
Prepare for 10 minutes at 475F degrees with most loved fixings then sear for 2 minutes