Basic Pizza Dough

By kmad

This dough is a cinch -- give it time to rise and a couple of kneads and it's done! You can store it in an oiled bowl, covered with plastic, in the refrigerator for up to 2 hours.

Ingredients

• Makes 2 pounds
• 2 packets (1/4 ounce each) active dry yeast
• 2 tablespoons sugar
• 1/4 cup olive oil, plus more for bowl and brushing
• 2 teaspoons coarse salt
• 4 cups all-purpose flour (spooned and leveled), plus more for work surface

Details

Servings 6

Preparation

Step 1

1.Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
2.Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.