- 2 Cups (10 ounces total) all-purpose flour or 00 pizza flour
- 1/2 Teaspoon salt
- 2/3 Cups warm (105 to 115 degrees) water
- 1 Teaspoon (1/2 envelope) active dry yeast
- 1 Pinch of sugar
Put flour and salt into a food processor fitted with a metal blade or into the bowl of a mixer fitted with a dough hook.
Pulse several times to mix well.
Mix water, yeast and sugar in a small bowl; let stand until foamy.
Add to flour.
Process or mix just long enough for the mixture to form a ball. (If it is sticky, add a couple tablespoons of flour and mix until incorporated.)
Transfer dough to a well-oiled bowl; turn to coat the top with oil.
Cover with a clean cloth.
Let rise in warm place until doubled, 1 to 1 ½ hours. (Or, refrigerate overnight covered with plastic wrap. Let dough come to room temperature, about 1 hour, before using.)
Punch down dough.
Turn out onto a lightly floured board.
Knead several times to expel air before using.