Annie’s Pizza Dough
Yield: 1 pound
- 3/4 cup warm water
- 1 envelope active dry yeast
- 1 teaspoon sugar
- 2 cups flour, plus extra for surfaces
- 3/4 teaspoon kosher or sea salt
- 3 tablespoons olive oil, plus extra for greasing
InstructionsIn a 2-cup measuring cup, combine water, yeast, and sugar. Let stand about 5 minutes.
In the bowl of a standing mixer with dough hook, combine flour and salt. Add oil and yeast mixture and mix until a sticky dough ball comes together.
Oil a large bowl. Transfer dough to a floured work surface and knead about 1 minute. If dough is too sticky to work with, dust with more flour. Transfer dough to oiled bowl and cover with plastic wrap.
Let dough rise in a draft-free area until doubled in volume, about one hour (or overnight in your refrigerator). Then punch dough down and roll out according to recipe.