Ingredients
- 1 tbs sugar
- 1 1/4 oz pkt (2 1/4 tsp) dry active yeast
- 3 tbs EVOO
- 3 3/4 cups AP flour
- 1 1/2 tsp salt
Preparation
Step 1
1. Whisk 1 1/3 cups warm water (105 degrees) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 min. Stir in the olive oil
2. Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough.
3. Turn the dough out onto a lightly floured surface. Kneed until smooth and elastic, about 5 min. dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temp until doubled in size, about 1 hour, 30 min. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.