Pizza Dough

Ingredients

• 3/4 cup lukewarm water
• 1 teaspoon active dry yeast or instant yeast
• 2 cups unbleached all-purpose flour, plus more as needed
• 1 1/2 teaspoons salt

Directions

1. Pour the water into a large bowl or the bowl of a stand mixer, sprinkle in the yeast, and use a fork to stir until the yeast dissolves. It should turn cloudy and start to bubble a bit. Fit the mixer with the paddle attachment, then add the flour and salt and mix just until the dough comes together in rough, shaggy pieces. If it seems overly wet, sprinkle in additional flour as needed.
2. Tip the dough, plus any flour left in the bowl, onto a clean work surface. If you are using the mixer, change over to the dough hook instead. Knead until the loose flour has disappeared into the dough and the texture becomes smooth and stretchy, about 5 minutes. It should feel damp and just a little tacky. If it grabs onto your hands, the counter, or the mixer bowl like bubble gum, add more flour 1 tablespoon at a time, working it in until the dough smooths out.
3. If your schedule allows, transfer the dough to an oiled bowl, cover it, and set it somewhere warm to rise until doubled, about 1 hour and 30 minutes. Once risen, use it right away, or enclose it in plastic wrap and chill it for up to 3 days. Bring it back to room temperature before moving on.
4. While you get the pizza toppings ready, cover the dough with an inverted mixing bowl or a clean kitchen towel. You can also leave it to rest overnight.