1 tsp active dry or instant yeast
4 c flour
1 tsp salt
1/2 c extra virgin olive oil
Sprinkle yeast over 1-1/2 cups warm water. Combine flour and salt. With a mixer or pastry blender, drizzle in olive oil until combined with flour. Pour in softened yeast and mix until just combined. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the refrigerator. It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
To make the pizzas (this dough makes enough for two 11×17 pizzas): Remove the dough from the refrigerator and bring to room temperature at least 1 hour before making the pizzas. Lightly coat the pizza pans or cookie sheets with olive oil. Divide the dough in half, and roll out or stretch each half of dough to fit the pans. Dough will be very thin. Drizzle crust with olive oil, then top with sauce, cheese, or toppings. Bake at 500 for 10-12 minutes, or until crust is golden brown and cheese is bubbly.
thick crust pizza
After the dough has been fit to the pizza pans, brush with olive oil, and let rise in warm place until doubled before topping. Bake as directed.
thin crust pizza
After the dough has been fit to the pizza pans, brush with olive oil, and blind bake at 550 without its toppings for 4 minutes. Remove from oven, top as directed, and finish baking at 500 for 10 minutes or until cheese is bubbly.
