Serves: 1½ pounds of dough or 2 doughs for 12-inch pizzas
Ingredients
2 teaspoons or 1 package active dry yeast (not rapid rise - you don't proof rapid rise yeast)
1⅓ cups warm water, between 105 and 115 degrees Fahrenheit (I use a meat thermometer to take the temp)
1 teaspoon organic cane sugar or honey (this is to feed the yeast)
2 teaspoons unrefined extra-virgin olive oil + ½ teaspoon for the bowl
1 ½ teaspoons sea salt
3 cups organic bread flour (use all-purpose if that's all you can find)
Instructions
Whisk together the yeast, warm water and sugar in the bowl of a stand mixer or in a small bowl if you want to use a food processor* or to mix by hand. Allow to sit at room temperature for 15 minutes until the mixture is foamy. Whisk in 2 teaspoons of olive oil.
Add the salt and the flour to the bowl and mix with the paddle attachment until a sticky dough forms. Switch to the dough hook and beat the dough on medium high speed until the dough pulls away from the sides of the bowl, about 5-8 minutes. It should be a little sticky.
Grease a large bowl with ½ teaspoon olive oil and add the dough, turning to coat lightly with the oil. Cover bowl with a kitchen towel and set it in a draft-free area (preferably a slightly warm area) until it has doubled in bulk, about 45-60 minutes. You can also allow the dough to rise in the refrigerator for up to 24 hours, the bowl covered with plastic wrap.
Punch down and separate into two doughs. You can roll out the doughs to be used immediately or place in airtight bags and store in the fridge for up to three days or freeze for up to 1 month.
Notes
*An alternate method using a food processor: In the bowl of a food processor fitted with the plastic dough blade (do not use the standard metal S blade), add the flour and salt. Start the motor and pour in the liquid mixture. Continue to process until a smooth ball of dough forms and moves easily around the food processor, about 2 minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/pizza-dough-recipe/