Pizza Dough

1. 1

   Sprinkle the yeast over the warm water in a medium bowl and let stand until dissolved.

2. 2

   Toss the flour and salt together and stir into the dissolved yeast, using a wooden spoon or your fingers, until you have a stiff dough.

3. 3

   Turn the dough out onto a floured board and knead 5 to 10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and elastic.

4. 4

   Place the dough in a lightly oiled bowl, turn the dough to coat all sides with oil, and cover with a damp cloth.

5. 5

   Set the bowl in a warm, draft-free spot until it doubles in volume, about 1 1/2 hours.

6. 6

   Punch down the dough and, if necessary, divide into the number of portions called for in the recipe.

7. 7

   Place the dough balls on a lightly oiled baking sheet and cover with a piece of plastic wrap pressed directly against the dough.

8. 8

   Refrigerate until the dough is roughly doubled in bulk.

9. 9

   This can take from 12 to 24 hours.

10. 10

    Punch down the dough and continue with the recipe.

* Per serving · 4 servings · Values may vary.

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