2 tablespoons extra virgin olive oil, plus more for greasing the bowl

1 1/3 cups warm (about 110˚) water

2 ¼ teaspoons (1 envelope) active dry yeast

½ teaspoon sugar

3 ½ cups all-purpose flour

1 tablespoon kosher salt


Oil a large bowl. Combine the water, yeast, and sugar in a small bowl and stir to dissolve. Whisk together the flour and salt in another large bowl. Add the yeast mixture and oil and mix until a rough dough forms. Transfer to a work surface and knead for 8 to 10 minutes, or until smooth and elastic. Form into a ball, place into the oiled bowl, and turn to coat with the oil. Cover the bowl with plastic wrap and let rise for about 1 ½ hours, or until doubled in volume.


Enough for 2 12-inch crusts. This dough is also great for making calzones and breadsticks.