(makes 4 medium pizzas)
1/2 c warm water, about 110 degrees
1 envelope (2 1/4 tsp) active dry yeast
2 pinches of sugar
1 1/4 c water, at room temp
2 Tbs olive oil
4 c bread flower, plus more for dusting the work surface
1 1/2 tsp salt
Dissolve sugar and yeast in the warm water. Let proff for approx. 5 – 10 minutes and then mix in the remaining water and olive oil. In the bowl of a mixer, use the paddle attatchment to mix together the flour and salt. With the dough hook, slowly add in the liquids and knead until the dough is smooth and elastic, about 5 minutes .
Place the dough in a well oiled bowled and cover with plastic wrap. let rise for 1.5 – 2 hours until doubled in size, then punch down and divide and and shape pizzas.
To save dough, leave in ball form and plae in a lightly oiled plastic bag and keep in the refridgerator for up to 3 days.