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1
Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved.
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2
The water should turn a light beige color.
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3
Add 1 cup of flour and the salt.
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4
Mix thoroughly with a wooden spoon.
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5
Add the second cup of flour and repeat.
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6
The dough should start coming away from the sides of the bowl, forming a soft, sticky mass.
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7
Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.
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8
Take the dough from the bowl and begin to work in the additional flour a little at a time.
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9
Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over.
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10
Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading.
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11
Also only add as much flour as it takes to keep the dough from sticking to your hands.
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12
When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds.
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13
If the dough comes up clean, it's ready.
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14
If it sticks you will have to knead it a bit more.
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15
Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap.
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16
Keep in a warm place, and let the dough rise for 30 to 45 minutes.
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17
When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute.
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18
Dough is now ready to stretch into a round, or press into a pizza pan.
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19
Note: If you have a food processor with a dough hook attachment, you can make the dough much faster.
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20
Start by adding the yeast and water first and mixing well.
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21
Then add all the flour and salt and mix into a ball.
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22
Then rise the dough.
