Pizza Dough

This comes together quicker than the time it takes to run to the store and buy some! Give it a try and I promise you will not be disappointed.

1 cup lukewarm water
1/4 cup olive oil
1 1/2 teaspoons sugar or honey
1 package rapid-rise yeast (2 1/2 tsp)
3 cups all-purpose flour
1 1/2 teaspoons kosher salt

If your kitchen is cool, preheat the oven to 150º or the lowest setting. If it is a warm day, you could leave it outside, covered and in a protected area.

Pour the water into the work bowl of a large food processor or stand mixer. Sprinkle the oil, sugar and yeast over the water and pulse several times until mixed. Let sit for a minute or two. Add the flour and salt,  process until the mixture comes together in a ball. The dough should be soft and slightly sticky. If it is very sticky add flour, 1 tablespoon at a time and pulse until smooth. If it is too stiff, add water 1 tablespoon at a time and pulse until smooth.

Turn the dough onto a lightly floured surface; knead by hand to form a smooth, round ball. Put the dough in an oiled bowl, turn it over several times to coat it with oil, drizzle a little oil over the top and cover tightly with plastic wrap. Place in a warm spot (outside in sun, if possible) or turn off the preheated oven and put it in the oven, until the dough  has doubled in size, about 15 minutes.

Once the dough has risen, punch it down and knead on a lightly floured surface for 1 to 2 minutes until smooth, Divide into 3, 4 or 5 pieces, depending on the size pizza you want. Smaller is easier to handle and then they are a more personal size and everyone gets their own. When you roll it out, use coarse corn meal instead of flour for a very tasty, and crunchy crust. The difference is amazing.

The dough may be made ahead, wrapped individually, put in a freezer bag and frozen for up to a month. Thaw to room temperature before using and roll out in coarse corn meal, no flour!