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. 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. Let it sit for 5 minutes till it starts to foam.

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.