Pizza dough can be made ahead and frozen until needed.
- Yield: Makes 1 large crust
Source: Martha Stewart Living, May 1995
- 1 tablespoon active dry yeast
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 tablespoons extra-virgin olive oil
Combine yeast with 3/4 cup warm water (about 100 degrees); let stand for about 10 minutes, until creamy. Stir well.
Combine flour and salt in a food processor. Add yeast mixture and olive oil and process just until dough comes together.
Turn out onto a lightly floured surface, knead for 1 minute, and shape into a ball.
Place in a well-oiled bowl, turn to coat with oil, and cover loosely with plastic wrap. Leave in a warm place until dough has doubled in bulk, 45 minutes to 1 hour.