9.5 ounces bread flour (about 2 cups), divided 1 teaspoon sugar 2 packages dry yeast (about 4 1/2 teaspoons) 1 1/2 cups warm water (100° to 110°), divided 9 ounces all-purpose flour (about 2 cups), divided $$ 3/4 teaspoon salt 1 teaspoon olive oil $ Cooking spray $

1. To prepare dough, weigh or lightly spoon bread flour into dry measuring cups; level with a knife. Combine 4.75 ounces (about 1 cup) bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes. 2. Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 7.5 ounces (1 2/3 cups) all-purpose flour, remaining 4.75 ounces (about 1 cup) bread flour, and 3/4 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1/2 cup warm water, and 1 teaspoon oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). 3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes. 4. Preheat oven to 450°. 5. Working with 1 dough portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions. 6. Top each crust with your toppings of choice. Bake at 450° for 12 minutes or until crusts are lightly browned.