• 2 envelopes (1/4 ounce each) active dry yeast (not rapid-rise)
• 2 tablespoons sugar
•1/4 cup extra-virgin olive oil, plus more for bowl and brushing
• 2 teaspoons kosher salt
• 4 cups unbleached all-purpose flour (spooned and leveled), plus more for dusting
Step 1
Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
Step 2
Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using
Step 3
Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.
