Pizza Dough

Whether you use bread flour or plain, all-purpose flour is up to you. If you want a thin, crisp crust, use plain flour; if you want a thicker, fluffier, chewier crust, use bread flour.

• 2 tsp. instant yeast
• 1 pinch sugar
• 0.75 cup warm water
• 10–12 oz. (2 cups plus) flour
• 0.25 cup olive oil
• 1 tsp. salt

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.

Add the olive oil and salt to the yeast and water and stir in 10 oz. (2 cups) of the flour. Turn out onto a floured board and knead for 5–10 minutes, working in as much of the last 2 oz. of flour as needed.

Place the ball of dough in an oiled bowl, turn it so the ball is coated in the olive oil, and cover the bowl 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. If that's going to be too much food, you can cut all the quantities in half to make enough dough for a 9" pizza.