Bread

Recipe:

High quality bread flour: 375g
Garlic powder: 5g
Italian Seasoning: 5g

Water: 225g
Oil: 40g
Poolish: 200g (it's what I had on hand, I'm would normally have only used 100g) 
Active Dry Yeast: 5g
Salt: 15g

1. Mix water with poolish and Oil
2. Mix salt in wet and combine with dry
3. Knead till a ball forms (skin will tear easily)
4. Rest in warm environment for 30 mins.
5. Knead into smooth ball, rest for 30 mins
6. Flour (or semolina) rolling surface and expand to two, 10 inch rounds. See tips after recipe
7. Build your pizzas and bake at 425 for 20ish mins

Pizza shaping tips!

-wet dough is harder to handle, but way easier to shape.

-equal parts semolina and flour is an awesome dust for your bench.

-tossing your pizza in the air is a great method to expand a soft and supple dough. It’s also real fun.

-let your dough balls rest for 15-20 mins before expanding.

-place your dough ball on the dusted bench and press from the inside out. Try to avoid breaking the skin!

-always rotate the dough while expanding it. Envision a circular rope around the outside of the crust that you are trying to stretch but not break. If you do this right you will be able to actually feel the gluten strands forming a circle around your dough.