teaspoon active dry yeast
2/3 cup warm water (105° to 115° F)
2 cups unbleached all-purpose flour
1 teaspoon salt
olive oil for the bowl
the yeast over the water. Let stand 1 minute, or until the yeast is
creamy. Stir until the yeast dissolves.
large bowl, combine the 2 cups flour and the salt. Add the yeast
mixture and stir until a soft dough forms. Turn the dough out onto a
lightly floured surface and knead, adding more flour if necessary,
until smooth and elastic, about 10 minutes.
coat a large bowl with oil. Place the dough in the bowl, turning it
to oil the top. Cover with plastic wrap. Place in a warm, draft-free
place and let rise until doubled in bulk, about 1 1/2 hours.
the dough with your fist. Cut the dough into 2 pieces and shape the
pieces into balls. Flatten the dough slightly. Dust the tops with
flour. Place the balls of dough on a floured surface and cover each
with plastic wrap, allowing room for the dough to expand. Let rise
60 minutes, or until doubled.
dough for one 12-inch pizza or two 9-inch pizzas.