Adapted from Williams-Sonoma Essentials of Baking Cookbook

INGREDIENTS

• 5 teaspoons yeast
• 2 cups very warm water (technically between 105-115 degrees Fahrenheit; too hot will kill the yeast, too cold won’t activate it)
• 2 teaspoons sugar
• 1/4 cup olive oil
• 4-5 cups flour
• 1 tablespoon salt

DIRECTIONS

1. Put yeast in a large mixing bowl and pour the warm water over top.  Sprinkle the sugar overtop and let it rest and “bloom”, about 5-7 minutes.  The yeast will be fully bloomed when it’s foamy and bubbly.
2. Add the olive oil.  Add 3 cups of flour, then salt, and stir with a wooden spoon until a thick paste has formed.  Let rest for about 5 minutes, then add flour, half cup at a time, until the dough forms a rough ball.  Dump out on a floured surface, and continue adding flour, a spoonful at a time, while kneading, until a smooth, soft dough forms.  There is no exact measurement of flour to add; too much and your dough will be dry and non-pliable, too little and it’ll be too sticky.  Add just enough so the dough is soft and smooth, and slightly moist to the touch without sticking to and coming off on your fingers.  Knead the dough for about 7-10 minutes, and form into a ball.
3. Coat your large mixing bowl with olive oil, gently place the dough ball in the bowl, and drizzle more olive oil overtop.  Cover with plastic wrap, or the lid to the bowl–just placed lightly on top, not sealed, and let rise in a warm, draft-free spot until doubled, about 45-60 minutes.
4. Preheat the oven to 500 degrees Fahrenheit.  If you are using a pizza stone, place it in the oven.  Divide the dough in thirds for large pizzas, or equal-sized smaller balls.  You can use a rolling pin or your hands to spread the pizza dough into a circle shape.  If you are using a pizza stone, prepare your pizza on a floured surface (semolina or all-purpose) you can use to transfer to the hot pizza stone.  Top with desired toppings and bake for 15-20 minutes, until the crust is crispy and brown.

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