Pizza Dough

• 2 (1/4 ounce) packets active dry yeast
• 2 tablespoons sugar
• 14 cup olive oil, plus more for bowl and brushing
• 2 teaspoons coarse salt
• 4 cups all-purpose flour, plus more for work surface (spooned and leveled)

1. Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
2. Whisk sugar, oil, and salt into yeast mixture.
3. Add flour and stir until a sticky dough forms.
4. Transfer dough to an oiled bowl and brush top with oil.
5. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour.
6. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
7. Cook's notes: To freeze, you can wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months.
8. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

packets active dry yeast, sugar, olive oil, coarse salt, allpurpose flour

Taken from www.food.com/recipe/pizza-dough-523050 (may not work)