# [[Pizza Dough]] **Prep Time:** 1hr 15 minutes (1hr rising) **Cook Time:** 15 minutes **Yield:** 1 (12-inch) pizza ## Ingredients - ¾ cup (180 ml) warm water (100–110°F / 38–43°C) - 1 (¼-ounce / 7 g) packet active dry yeast - 1 tablespoon (12 g) granulated sugar, divided - 2 cups (240 g) all-purpose flour - 1 tablespoon (15 ml) olive oil, plus more for brushing - ¾ teaspoon (≈4.5 g) salt ## Instructions 1. In the bowl of a stand mixer, stir together the warm water, yeast, and 1 teaspoon (≈4 g) of the sugar. Let stand until very frothy on top, **5–7 minutes**. 2. Add the flour, olive oil, salt, and the remaining 2 teaspoons (≈8 g) of sugar to the bloomed yeast. Attach the dough hook and mix on low for about **1 minute**. 3. Increase to medium–low and mix until the dough comes together in a smooth ball that springs back when poked, about 5 minutes. 4. Shape the dough into a tight ball, place in a lightly oiled large bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled, **45–60 minutes**. 5. Preheat oven to ==450°F (232°C==). 6. Punch the dough down and shape into a 12" circle on a lightly floured surface, creating a slightly thicker rim. Transfer to a parchment-lined baking sheet or pizza pan; brush rim with olive oil if desired. Top as you like. 7. Bake **12–15 minutes**, until crust is golden and cheese (if using) is melted and bubbling. #### Notes - **Storage:** Refrigerate leftover slices 3–5 days or freeze up to 3 months. Reheat in oven at 375°F (190°C) for 5–10 minutes or air fryer at 350°F (175°C) for 3–5 minutes.