5 teaspoons active dry yeast
1 ½ cup warm water
2 tablespoons sugar
¼ cup olive oil
2 teaspoons salt
4 cups flour (all-purpose)
Pour warm water into a large bowl or stand mixer. Sprinkle yeast over water and let stand for about 5 minutes, until foamy.
Stir sugar, oil, and salt into yeast mixture.
If using a stand mixer, use dough hook. Slowly add in flour and stir until a sticky dough forms.
Transfer dough to an oiled bowl and rotate dough so all sides are lightly covered with oil.
Cover bowl with plastic wrap and set aside until dough has doubled, about 1 hour. You may also store dough overnight in the refrigerator.
Turn dough onto a lightly floured surface and gently knead a few times before using.
Makes 2 large pizzas.
To freeze, you can wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months.
To bake, preheat oven to 500 degrees. Place each dough ball on a baking sheet or pizza stone; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired. Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.
This recipe brought to you by Sophie in the Kitchen