Traditional Pizza Dough
more flour for kneading
package active dry yeast
Mix 1 cup of flour with the yeast and ¼ teaspoon salt. Stir in the water and oil.
Use an electric mixer on low for 30 seconds (or mix by hand with a wooden spoon for 2 minutes)
Beat on high for 4 minutes (or move on to adding more flour)
Use a wooden spoon to stir in as much of the rest of the flour, as you can.
Turn the dough onto a well-floured surface and knead.
Knead for about 6 minutes (if you didn't use a mixer, knead for about 8 minutes), adding flour if needed. You want a nice elastic and stretchy dough that isn't too sticky.
Divide the dough in half and cover. Rest for 10 min.
Press into pizza pans.
If making a thin crust do not let the dough rise after pressing into the pizza pan.
If making a pan pizza press the dough into the pizza pan, cover, and let rise until doubled in size.