This Copycat Mellow Mushroom Pizza Dough yields the perfect blend of crisp and chewy pizza crust.
Stir together the warm water and molasses until the molasses dissolve. Add the yeast and let it sit for about 2 minutes.
Doing this in a liquid measuring cup makes it easy to pour.
If using a stand mixer, add the flour and salt to the mixer bowl and start on low using the dough hook. If working by hand, quickly whisk together the flour and salt. Pour the wet mixture into the dry mixture and add the olive oil.
If using a stand mixer, let it run on low for about 5 minutes. If working by hand, stir together all the ingredients and knead in the bowl for 5-7 minutes.
With floured hands, form the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel and let it rise in a warm place for 2 hours until at least doubled in size.
Preheat the oven to 525°F (not broil). If using a pizza stone, preheat it with the oven. Scatter a little flour or cornmeal on your pizza peel or baking sheet. Stretch half the dough to your desired shape. Brush the crust with olive oil and sprinkle with grated Parmesan cheese. Add desired toppings.
Do not use the broil setting — use a standard bake at 525°F.
Bake the pizza for 6-7 minutes.