Easy Pizza Dough

Ingredients

Makes 1 pound of dough.

1/4 cup warm water, 105°F
1/2 envelope (1 and 1/8 teaspoons) dry yeast
1/2 cup room-temperature water
3 tablespoons extra virgin olive oil, plus extra
2 cups all-purpose flour
1 and 1/2 teaspoons kosher salt

Directions

1. Pour warm water into a small bowl or a 2-cup glass measuring cup. Sprinkle in the yeast, and let stand until the yeast softens, 3 to 5 minutes. Stir to dissolve yeast, and let stand for another 15 minutes in a warm spot in the kitchen. Add the room-temperature water and 1 tablespoon of the olive oil; stir to combine.

2. Combine flour and salt in a stand mixer or a large bowl. Slowly add the liquid ingredients and mix on low speed or stir with a wooden spoon until the liquid is incorporated.

3. Knead with a dough hook until the dough becomes smooth and begins to pull away from the sides of the bowl, about 4 minutes; or turn out onto a floured surface and knead by hand until the dough comes together.

4. If using a mixer, turn the dough out onto a floured surface and knead by hand for another 1 to 2 minutes. Add flour as needed to prevent sticking. Shape the dough into a ball and place in a lightly oiled bowl. Cover with a clean towel. Let stand until dough doubles in size, about 1 hour. (If made ahead, cover and chill up to one day.)

Extra! Use this pizza dough to make chef Cat Cora's Leek and Onion Pizzettas.

This recipe was printed with permission from Cat Cora, author of Cooking from the Hip and Cat Cora's Classics with a Twist.