Pizza Dough

1 package active dry yeast
1 cup warm water (about 110 degrees)
1/2 teaspoon salt
2 teaspoons olive oil
2 3/4 cups all-purpose flour

Turn dough out onto a board or pastry cloth floured with about 1/2 cup
more flour and knead until smooth and springy (5 to 10 minutes). Place in
a greased bowl; turn dough to grease top. Cover and let rise in a warm
place until doubled (about 1 hour).

In a large bowl, sprinkle 1 package active dry yeast over 1 cup warm
water (about 110 degrees) and let stand for 5 minutes to soften. Stir in
1/2 teaspoon salt and 2 teaspoons olive oil. Add 2 cups all-purpose
flour; mix to blend. With heavy-duty mixer (or wooden spoon) beat until
dough is elastic (about 5 minutes). Stir in 3/4 cup more flour to make a
soft dough.

Turn dough out onto a board or pastry cloth floured with about 1/2 cup
more flour and knead until smooth and springy (5 to 10 minutes). Place in
a greased bowl; turn dough to grease top. Cover and let rise in a warm
place until doubled (about 1 hour).


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