2.5call purpose flourmay need 3c depending on dough
2 ¼tsppizza yeast
1 cwarm waternot boiling as it will ruin the yeast
Begin by putting the yeast, flour and salt into your mixing bowl (we use a stand mixer).
Add the water and olive oil and mix with dough hook on low speed for 1 minute until combined.
Turn speed up and mix until ball forms, adding in the additional 0.5-1c of flour as needed until it is no longer sticking to the side of the bowl.
Continue to mix on medium speed for 3 minutes once consistency of dough is right (it shouldn't feel wet or stick to the bowl, it should form into a ball as it mixes). Your dough can be used right away but we like to let ours sit for additional rising time.
*OPTIONAL* Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
To Freeze Dough for later useRemove the dough and wrap in plastic, lightly flatten the dough so it is a small circle and place in a freezer sealed bag. When ready to make pizza simply remove the dough in the morning and leave in the bag on the counter at room temp!