Pizza Dough

• active time: 15 minutes
• total time: 2 hours

Ingredients

1 cup warm water

2 1/4 tsp 1 normal sized packet active-dry or fast-acting yeast, (see instructions for different baking directions)

1/2 tsp granulated sugar

1 tsp salt

3 Tbsp olive oil

3 cup all purpose flour, (approximate, see notes for alternative flours)

Directions

Measure warm water (between 100°-110°F) in a measuring cup, then add the yeast and sugar. Stir gently, then let sit until it’s active and foamy. This will happen within 5 minutes. If it doesn’t, your water may have been too hot or cold or your yeast may be old. It is important to use a thermometer to measure your water temp. An instant read thermometer is best but in a pinch a meat thermometer will do.

Stir salt, oil, and 2 cups flour in a large mixing bowl, stirring in the yeast mixture as you go, using a wooden spoon. Add the third cup of flour and then stir until you can’t anymore. Remove the spoon and then use your hands to work the dough into a ball that is slightly sticky.

Spray a second large bowl with nonstick cooking spray, add your pizza dough ball, then spray the top lightly with cooking spray and cover tightly with plastic wrap. Place in a warm area of the kitchen and let rise until doubled in size, about 1-2 hours. You can also leave the dough overnight to develop a mild sourdough flavor.