Servings: Makes two 12-inch pizza rounds
Ingredients:
1 tbsp. active dry yeast
1 tsp. sugar
1 cup warm water (105° to 115°F/40°C to 46°C)
3 cups all-purpose flour
1 tsp. salt
2 tbsp. extra-virgin olive oil
Instructions:
In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.
In the bowl of a food processor fitted with the dough blade, combine the flour and salt and process with 3 or 4 pulses. With the motor running on the dough speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more.
Coat the inside of a large bowl with the olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1⁄2 hours. Divide the dough in half and roll out as directed in the pizza recipe.
Makes two 12-inch pizza rounds.
Date: June 5, 2004