• small bowl
• whisk
• large bowl
• wooden spoon
• rolling pin
• pizza pan or stone

• 7/8 c warm water (¾ c plus 2 T or 1 c minus 2 T)
• 1 T sugar
• 2 t active dry yeast
• 2¼ c white and/or whole wheat flour
• ½ t salt
• 1½ T olive oil

Combine flour, salt, and 1 T olive oil, then work the foamy yeast in.

Flour your kitchen counter, then turn the dough out onto it. Knead until smooth, about 10 minutes. If the dough is very sticky, add a bit more flour. If it's dry, add some water.

Oil the large bowl, drop in the dough, and turn it so that it is coated with oil.

Cover with plastic wrap or a towel, set in a warm place, and let rise for about 1 hour, until it doubles in size.

Punch down the dough and let it rest for 5 minutes. Divide it into the desired number/size of pizzas, and roll each into a ball. Cover with a towel.

Roll each ball into a flat disk with a slightly raised edge. Sprinkle the pizza pan or stone with cornmeal or flour, then set the rolled-out pizza crust on top. Add toppings and bake according to your pizza recipe.

You can use this dough for calzones as well.

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