*This makes two balls of dough
Ingredients
2 cups warm water (120°-130°)
2 tbsp Active dry yeast (or 1 packet of yeast)
1 tbsp Granulated sugar
5 cups All-Purpose flour Divided in half
2 tbsp Olive oil
1 tbsp Salt
Instructions
In a bowl, mix the warm water with the yeast and sugar. Let it sit for 5-10 minutes until the yeast begins to foam.
In your standing mixer, add half the flour (2 1/2 cups), oil and the finished yeast product. Use the hook attachment and mix.
Add the remaining flour & salt then continue mixing until you you have a smooth ball of dough. You can knead with your hands too (if you don't have mixer).
Transfer dough to a large greased bowl and lightly cover with saran wrap or damp towel and let it rise for 20 minutes.
If you desire, you can allow dough to rise overnight. But place in fridge before use.
Remove dough from the bowl and place it on a floured surface.
Knead it with additional flour (a few tablespoons at a time) to get rid of any stickiness.
Divide the dough into two equal parts and shape them into balls.
Roll them thin on a well-floured surface until you for 12-14 inch crusts.
Tips
This dough can be frozen but we recommend using within a month. Saran wrap the dough and place it in a freezer safe bag.
Let it thaw the night before you use it.
If your yeast is not foaming, your water is too hot or cold.
Adding seasonings to the dough is a huge plus! Try Italian blend or parmesan cheese.
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