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• 1 pk Active dry yeast
• 1 tb Sugar
• 1 c Lukewarm water
• 3 c All-purpose flour
• 1 ts Salt
• 1/4 c Olive

In a small bowl, dissolve the yeast and sugar in the lukewarm water. Let rest until foamy, about 15 minutes.

Mix the flour and salt in a large bowl. Add the olive oil to the yeast mixture. Make a well in the flour and add the yeast mixture; stir to combine.

Add extra flour if the dough seems too sticky. Knead on a floured board or countertop until smooth and elastic, adding flour as needed.

This should take about 5 minutes. Pat the dough into a ball, then put it into a large bowl and set it in a warm place (near the oven), covered with a clean towel.

Let the dough rise for about 1 hour, or until it has doubled in bulk. Punch down the dough. Divide into two equal portions.

Roll out the dough with a rolling pin on a lightly floured surface into a 12" circle. Sprinkle a bit of cornmeal onto a pizza paddle or a dark, heavy metal pan and put the dough on the paddle or pan.

NOTE: The uncooked dough may be refrigerate overnight before proceeding with the pizza recipe, or kept frozen for as long as 1 mont