The Definitive 45-Minute Pizza Dough

• 2 1/4 teaspoons active yeast (should be one supermarket packet)
• 2 1/2 cups warm water (95-115 degrees)
• 2 pounds all-purpose flour
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 ounce olive oil
• additional flour to apply to work surface after dough has risen

1. In a large mixing bowl, add warm water and yeast, mix gently and let rest for five minutes.
2. Add sugar and gently mix yeast water to ensure that all of the sugar has dissolved.
3. Add flour and mix by hand until there are no more traces of flour residue (or mix on low speed, with dough hook, for 5 minutes).
4. Remove dough onto a lightly dusted work surface, make well in the dough and add salt.
5. Aggressively fold or knead dough until salt is incorporated (or mix on low speed, with dough hook, for 2 minutes)
6. Make well in the dough and add oil, and aggressively fold or knead dough until the dough is smooth and not slick with the oil.
7. (Or mix on low speed, with dough hook, for final 2 minutes or until dough is not slick with the oil).
8. Divide the dough mix into 3 dough balls and roll into round forms.
9. Let dough rest in a large bowl lightly coated in olive oil and covered with a cheese cloth for 30 minutes or until double in size.

active yeast, water, flour, sugar, salt, olive oil, risen

Taken from www.foodrepublic.com/recipes/the-definitive-45-minute-pizza-dough-recipe/ (may not work)