2 envelopes (¼ ounce each) active dry yeast (not rapid-rise)
2 tbsp. granulated sugar
¼ cup olive oil (plus more for bowl and brushing)
2 tsp. kosher salt
1 ½ cup warm water
4 cups unbleached all-purpose flour (spooned and leveled), plus more for dusting
Instructions
For Basic Pizza Dough: Pour 1 ½ cup warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes
Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil.
Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour.
Turn out onto a lightly floured surface and gently knead 1 or 2 times before using.
Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months.
Assembling pizza: Pre-heat oven to highest temperature (appx 550 degrees).
Using 1-inch cookie cutter; cut out circles in each bologna slice.
Using your fingers, flatten the pizza dough in a circular motion on the pizza stone.
Thinly spread pizza sauce on flattened dough then sprinkle with mozzarella and cheddar cheese. Top with onions, mushrooms, red peppers and bologna.
Bake for approx 10-15 minutes or until cheese melts.
Cut pizza into slices and serve with your favorite beverage.