- 1 C lukewarm water
- 1/2 TSP sugar
- 1 envelope active yeast
- 2 1/4 to 2 1/2 C flour
- 2 TBSP oil
- 3/4 TSP salt
Pour water into bowl and all sugar, stir until dissolved. Sprinkle yeast over top and do not stir. Let stand for 10 minutes until foamy. Measure 1 1/2 C flour into large bowl. Form a well. When yeast is ready stir oil and salt into it. Pour into the well and stir to form a soft ball. Turn the dough onto counter and knead until the remaining 1 C of flour is mixed into it well. About 7 minutes. If making 12 inch pizzas cut into 2 pieces and roll into a ball. If making 6 inch pieces cut into 4 pieces. Dough can now be wrapped and frozen. If using immediately cover with a piece of greased wax paper and damp cloth until doubled in size - about 1 hour. Roll into you preferred size of crust.
Frozen dough to be thawed in 2 ways-
1. Cover with clear wrap and damp cloth and leave at room temperature for 5 hours.
2. Place in fridge overnight and then leave at room temp for 3 hours before use.