- 1 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/3 cup olive oil, plus more for oiling bowl
Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
Preheat the oven to 500 degrees F.
To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.