Pizza Dough

Pizza Dough

• 1/2 cup warm water (105 to 110 degrees F)
• 2 teaspoons active dry yeast
• 2 cups all-purpose flour, plus more for kneading
• 1 teaspoon salt
• 3 tablespoons olive oil, plus more for bowl

Directions

1. Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes.
2. Mix the flour and salt in a food processor to blend. Blend in the oil. With the food processor running, add the yeast mixture and blend just until the dough forms.
3. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute.
4. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour.
5. Punch the down dough and form into ball.
6. The dough can be used immediately or stored airtight in the refrigerator for 1 day.