Pizza Dough 4 Easy This versital pizza dough is great for traditional pizza cooked on a hot stone, calzones or even pizza roll-ups. It's also great to make ahead and keep in the referigerator until you're ready to use (just allow it to come back to room temperature first). kcal 123 g 123 g 123 3/4 cup warm water (105F to 115F) 1 envelope active dry yeast 2 cups all purpose flour 1 tsp sugar 3/4 tsp salt 3 tbsp olive oil Pour warm water (3/4 cup) into a small bowl and stir in the yeast. Let stand until the yeast dissolves, about five minutes. While the yeast dissolves, mix flour (2 cups), sugar (1 tsp) and salt (3/4 tsp) in a large bowl. Add the yeast mixture and olive oil (3 tbsp) when the yeast has dissolved. Mix until the dough has formed a sticky ball, then knead the dough until smooth, about one minute. Add more flour if the dough is too sticky. Add a drizzle of olive oil around the bowl and turn the dough in the oil to coat. Cover the bowl with plastic wrap and let the dough rise in a warm area until doubled in size, about one hour. Punch the dough down when it has doubled in size. If making pizza, roll the dough out on a lightly floured surface to the desired thickness. We generally bake the pizza at 425°F for about 10-15 minutes, but the preparation will vary depending on what you are making. Epicurious Pizza Dough https://www.epicurious.com/recipes/food/views/pizza-dough-237338 7 Oct 2023