Pizza Dough

Yield: Dough for 4 10-inch pizzas or 3 12-inch pizzas | Total Time: 3 hours | Active Time: 30 minutes

Ingredients:

• 1 cup warm water (105°F - 110°F)

• 1 tsp. rapid rise yeast

• 1 1/2 tsp. salt

• 1 Tbsp. sugar

• 2 Tbsp. olive oil

• 2 cups flour + more for kneading

• Cornmeal for dusting pizza peels

Directions:

Place water in a large bowl and sprinkle with yeast. Add salt, sugar, and 1 Tbsp. olive oil and let sit until yeast is dissolved and small bubbles form on the surface, about 5-7 minutes. Stir yeast mixture with a wooden spoon until combined and then add flour and mix until all flour is incorporated. (Note: water temperature should be slightly warmer than lukewarm, but not too hot or it will kill the yeast. If after 5 minutes there are no bubbles on the surface, simply toss it and start over.)

Meanwhile, place remaining 1 Tbsp. olive oil in a large clean bowl.

Transfer dough to a lightly floured surface and knead until smooth and elastic, slowly incorporating additional flour as needed, about 10 minutes. Transfer to bowl with oil and flip dough a couple of times to ensure entire surface is coated in oil. Cover with with tightly-wrapped plastic wrap or a clean damp dish cloth and let rise until doubled in size, about 2 hours.

Pizza dough can be stored in a large airtight ziplock bag in the refrigerator for up to 2 weeks or in the freezer up to 3 month. If kept in the refrigerator or freezer, make sure to let sit out until it reaches room temperature before baking.