Pizza Dough
Using instant yeast:
2 1/4 cups unbleached flour
1 1/2 tsp instant yeast
1 1/2 tsp salt
1 cup warm water
1 T oil
Mix 1 cup flour with yeast and salt. Stir in water, mix with wooden spoon until smooth and glossy. Cover loosely with plastic wrap and let rise until bubbly - anywhere from 30 minutes to a few hours depending how much time you have.
Add oil and remaining flour (more or less as needed) until tacky but not sticky. Turn out onto lightly floured surface and knead 5-10 minutes.
Cover and let rise as below*
Using regular dry yeast:
1 cup warm water
2 tsp dry yeast
1 tsp honey
1 T oil
2 1/4 cups unbleached flour (even better with bread flour)
1 tsp salt
Dissolve yeast and honey in warm water in a large bowl, let stand 5 minutes. Add oil and half of flour to yeast mixture; stir until blended and smooth, let rest for 15 minutes.
Gradually stir remaining flour and salt adding just enough flour until tacky, but not sticky (may need more or less flour).
Knead until smooth and elastic (about 5-10 minutes). Cover and let rise as below*
*Rising options:
Slow rise in refrigerator for at least a couple of hours to 1-2 days, let come to room temp before working.
OR Rise at room temperature for an hour.
OR use less yeast and let rise at room temp punching down several times until ready to use
Pat out or stretch to shape. Top as desired, bake at 450.
Can also pre-bake crust for 5 minutes - freeze or top and continue baking until done.