Pizza Dough

From Tyler Florence, Foodtv.com.

Makes 3, 12-inch pizzas.

Dough freezes really well. After dividing dough, wrap each 1/3 of dough in plastic wrap. Place in plastic freezer bags. To use, remove and let defrost in fridge. Roll out and bake as directed.

1 package active dry yeast (2 ¼ tsp.)

1 tsp. sugar

1 cup warm water

1 Tbsp. kosher salt

2 Tbsp extra virgin olive oil, plus more

3 cups flour, plus more for dusting

In a stand mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture sit until the yeast starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add flour, a little at a time, mixing at the lowest speed until incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Add more flour or water 1 tablespoon at a time until dough is neither crumbly nor sticky. Mix until the dough gathers into a ball, about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic. Form the dough into a round ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1 hour. Preheat oven to 500 degrees F.

Once the dough has risen, turn it out onto a lightly floured counter. Roll and stretch dough into a cylinder and divide into 3 equal pieces. Cover and let rest 10 minutes.

Roll dough into a 12 inch circle, about 1/8 inch thick. Place on pizza stone. Brush the crust with a thin layer of olive oil and top pizza. Bake for 10-12 minutes, until crust is golden and crisp.