Ingredients
Method
- In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly. If the mixture doesn't foam, your yeast may be dead or water too hot.
- In a large mixing bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Using a wooden spoon, mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently.
- Lightly oil a large bowl. Place dough in bowl, turning to coat all sides with oil. Cover with a damp kitchen towel or plastic wrap.
- Let rise in a warm place for 1-2 hours until doubled in size. You can also let it rise slowly in the refrigerator for up to 3 days for better flavor.
- Punch down dough and divide in half. On a floured surface, roll each half into a 12-inch circle, or stretch by hand for a more rustic shape.
- Use immediately for pizza, or wrap tightly and refrigerate for up to 3 days or freeze for up to 3 months.
Notes
For best results, weigh your flour if you have a kitchen scale (360g total). If dough feels too sticky while kneading, add flour 1 tablespoon at a time. For a crispier crust, use less oil. For a chewier crust, let the dough rise longer. Dough can be frozen after first rise - thaw in refrigerator overnight before using.