Pizza Dough

By Chris Bianco - Adapted by Jordan Swim

Yield: Makes 1 lb. dough, enough for 2 (9-inch) pizzas
Active Time: 20 min.
Total Time: 1 3/4 hr

1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
1 3/4 to 2 cups unbleached all-purpose flour plus additional for kneading and dredging
3/4 cup warm water (105-115F)
1 1/2 teaspoons salt
1/2 tablespoon olive oil

Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture appears creamy on surface, about 5 minutes. (If it doesn't, discard and start over with new yeast.)
Stir together 1 1/4 cups flour and salt in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough of remaining flour (1/4 to 1/2 cup) for dough to come away from side of bowl. (This dough will be slightly wetter than other pizza doughs you may have made.)
Knead dough on a work surface with floured hands, reflouring work surface and hands when dough becomes too sticky, until dough is smooth, soft and elastic, about 8 minutes. Divide dough in half and form 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise until doubled in bulk, about 1 1/4 hours.