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Take the yeast out of the refrigerator and let it warm up for half an hour, then add a pinch of sugar to it and stir in the warm water. Let it sit for 5 minutes till it starts to foam.
Add the yeast and water to 1.5 cups of the flour, olive oil, and salt. Turn out onto a floured board and knead for 5–10 minutes, working in as much of the last 0.5 cup of flour as needed.
Place the ball of dough in an oiled bowl and cover it with a dampened dish-towel. Let the dough rise for an hour or two until doubled. The dough may be refrigerated in a plastic bag for up to 48 hours at this point.
This is enough for 1 14" pizza.