1/2 tablespoon sugar
2 tablespoons olive oil
1 1/4 cups warm water (about 110 degrees)
1 package active dried yeast
- Combine the flour and salt on a clean work surface. Make a well in the center.
- In a large measuring cup, combine the sugar, oil, water, and yeast.
- Allow to sit for about 5 minutes.
- Carefully pour the liquid into the well in the center of the flour. With a fork, begin working the flour from the edge into the liquid. Until it’s all combined.
- (This is a scary process! It feels crazy to be pouring over a cup of liquid onto your kitchen counter; I could picture it running all over the counter and onto the floor. If you pour carefully and mend any leaks in your flour walls, it will become dough-like before you run out of flour walls to contain the liquid.)
- Knead for about 5 minutes, working in more flour as needed.
- Place the dough in a large, flour dusted bowl. and cover with a damp cloth.
- Allow the dough to rise until doubled in size, about an hour.
- Use the dough immediately, or wrap in plastic and store in the freezer or fridge.
- I have forgotten pizza dough in the refrigerator, and I can tell you that it will continue to grow, even in the cold. So this storage method is only for the short-term, maybe a couple of hours.
Makes 4-12-inch pizzas.