This recipe makes enough for 3 pizzas. If you do not need all of it, the dough freezes very well
2¼ teaspoons active dry yeast
1 teaspoon granulated sugar
½ cup warm (105°F to 110°F) water
4 cups unbleached, all-purpose flour, plus more for dusting
1½ teaspoons kosher salt, divided
1 tablespoon extra virgin olive oil
¾ to 1 cup cold wate
Nutritional information per serving: Calories 98 (14% from fat) • carb. 20g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 178mg • calc. 1mg • fiber 3g
1. Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or until the mixture gets foamy.
2. Put the flour, salt and olive oil into the work bowl of a food processor fitted with the dough hook or chopping blade. Pulse about 5 times to mix; scrape down the sides of the bowl.
3. Add the cold water to the yeast mixture. With the motor running, slowly pour the liquid yeast mixture through the feed tube. Process until a dough ball forms. Continue to let the machine run for 45 to 60 seconds to knead. Dough will be slightly sticky.
4. Lightly dust a sealable plastic bag with flour. Dust dough with flour. Place the dough into the floured bag; squeeze out all of the air and seal. Let rise in a warm place for 45 minutes to 1 hour, or until doubled in size.
5. Divide dough into three equal pieces. Pizza dough can now be used, or can be stored in the refrigerator for up to 2 days, or in the freezer for up to 2 months (bring dough to room temperature prior to using).