Makes 1½ pounds of dough (two 12-inch crusts)
- 2¼ teaspoons (1 standard packet, ¼ ounce) active dry yeast
- 1½ teaspoons granulated sugar
- 1 cup warm water (105° - 115°F)
- 3 cups bread flower (you may substitute unbleached, all-purpose flour)
- 1½ teaspoons kosher salt
- 1 tablespoon olive oil, plus more for coating ball of dough
No nutrition information available
- In a liquid measuring cup, dissolve the yeast and sugar in warm water. Let stand until foamy, about 5 minutes. (Note: if the yeast does not get foamy within 10 minutes, that means that it is not active and you should toss it and start again.) Insert the dough or metal chopping blade into the work bowl of a food processor.
- Add the flour, salt and olive oil. Pulse a few times to combine. With the machine running, pour the liquid mixture through the feed tube as fast as the flour absorbs it.
- Process until the dough cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough may be slightly sticky.
- Lightly coat the inside of a large bowl with olive oil.
- Add dough, turn to coat in oil and cover bowl with plastic wrap. Let rise in a warm, draft-free place for about 1 hour; dough should double in size.
- Place dough on a lightly floured surface and gently fold over to “punch” down. Form into desired crust size(s) as directed by recipe.