Quote:

---

3 cups of flour, either AP or bread flour

1/2 teaspoon of yeast

1/2 tsp of sugar

pinch of salt

1.25 cups of warm water

If using a mixer, pour all dry ingredients into bowl, mix a little to distribute, then pour in water, mix until a dough forms and no flour sticks to the side, about 1 minute. Let dough ball rest for about 15-20 minutes, then take out of bowl, shape it into a ball by gently folding it onto itself, kneading it, for 30 seconds to a minute. Take dough ball and coat with a tablespoon of cooking oil or olive oil, then either place it in a bowl and cover it with plastic wrap, or place it in a gallon plastic bag to rise. Let rise for 2-3 hours until double in size, then it is ready to use. If you don't plan on using it immediately, put it in the fridge, it keeps up to 7 days.

If doing by hand, pour warm water into bowl, then yeast, stir with a spoon until it dissolves, then sugar, stir, then pinch of salt, stir, then incorporate flour and mix and mix until a dough forms and all flour is used and none is sticking to the sides. Take dough and knead in your hands until it forms a nice tacky consistency, about 1-3 minutes, and shape it into a ball. Let rest for 15 minutes in bowl. Take dough ball out and fold over onto itself again into a ball shape, it should have the desired consistency you want now. Top with a tablespoon or cooking or olive oil, then place in a covered bowl or gallon plastic bag and allow to rise for 2-3 hours.

If using a mixer, the 15-20 minute rest is not mandatory, but is recommended. If you're doing it by hand, it is mandatory. It means less kneading when doing it by hand. If you're using a mixer, you can just let the mixer knead the dough for an extra 5 minutes if you want to avoid that step.

It's enough dough to make one extra large pizza, or two mediums.

---