Pizza Week: Classic pizza dough
Yield: 4 servings
1 package active dry yeast (1/4 ounce)
1 cup warm water
2 teaspoons sugar
1 teaspoon salt
1/4 cup virgin olive oil, plus extra oil for greasing bowl and pan
2 3/4 cups 00 flour, and as needed during kneading
Method of Preparation
1. Prepare the dough by combining the yeast and water in a large bowl, stirring often until the yeast dissolves. Add the flour, sugar, salt and oil, and mix well until dough forms.
2. Turn the dough out onto a lightly floured board or countertop and knead until it is smooth and elastic, about 5-10 minutes. (Up to a half cup of flour can be added, until the dough is no longer sticky.) If using an electric mixer with a dough hook, knead the dough at medium speed for five minutes, slowly adding the extra flour as needed.
3. Lightly grease a large bowl with a little olive oil and place the dough inside; turn the dough to coat it evenly. Cover and let rest until it doubles in size, about one hour.
4. Punch the dough down. Flatten it with the palms of your hands and gently shape into a circle, then roll it out into a 13-inch circle and place it into the pan. Make the rim of the dough slightly thicker than the rest, to keep ingredients from running over the edge.