pizza dough

1 lb. all-purpose flour (about 4 cups sifted)
2 Tbsp extra-virgin olive oil
1 tsp sugar
1 tsp table salt
1 packet dry yeast
1 1/4 cups warm (110°F) water

Combine the water, sugar and yeast in a glass bowl and stir for a few seconds. Let stand for about 5 minutes or until the mixture gives off a strong yeasty smell.

Combine the flour, olive oil and salt in a food processor. Add the yeast mixture and pulse until the dough comes together.

Turn the dough onto a floured work surface and knead for about a minute or until a smooth ball forms.

Transfer the ball to an oiled glass bowl and cover with a piece of plastic wrap. Place the bowl in a warm place for about 40 minutes or until the dough has doubled in size.

Turn the dough back onto a floured surface, punch it down, and knead for a few seconds, then form back into a ball. Return to an oiled bowl, covered in plastic, for another half hour or until it again doubles in size.

Turn the dough onto a floured surface once again, punch it down until flat, and cut it into three equal portions. Now form each of these three portions into a ball.

Brush the tops of the dough balls with olive oil and either wrap in plastic and refrigerate or use right away.

Makes enough dough for three 12″ pizzas.