Master Pizza Dough

I've been looking for a good pizza dough, something light, crispy, and not sweet. I haven't tried this recipe, but am looking forward to it. If this works, I see LOTS of pizza in our future. 

Ingredients

1 Tbsp olive oil, plus more for brushing

1-3/4 cups warm water (about 110F)

2-1/4 tsp active dry yeast (from a 1/4oz envelope)

4-1/2 cups all-purpose flour, spooned and leveled, plus more for work surface

4 tsp kosher salt

1 Tbsp granulated sugar

Steps

Brush a large bowl with oil; set aside. Whisk water and yeast in a large bowl. Let stand for 10 minutes. Mix in oil.

To mix dough with mixer: Place yeast mixture in the bowl of a stand mixer fitted with a dough hook. With mixer on low, gradually add flour, salt, and sugar; mix until no dry spots remain, about 2 minutes. Increase speed to medium; mix until dough makes a slapping sound against bowl and starts to climb up hook, about 5 minutes.

To mix dough by hand: Add flour, salt, and sugar to yeast mixture, stirring with a rubber spatula until incorporated. Transfer dough to a lightly floured surface and knead, flouring surface as needed, until smooth but slightly sticky, about 10 minutes.

Transfer dough to oiled bowl and turn to coat. Cover loosely with plastic wrap and place in a warm, draft-free area (on top of the refrigerator or in an off oven). Let rest until doubled in size, 1 to 1-1/2 hours.

Gently punch down dough. For Grandma pie: Leave whole. For Detroit pies: Divide into 2 18-ounce pieces. For Chicago, Neapolitan, or Roman pies: Divide into 4 9-ounce pieces.

Shape pieces into balls; use immediately or wrap individually in plastic wrap. Refrigerate for up to 2 days or freeze for up to 3 months.

Active time: 20 minutes
Total time: 1 hour, 30 minutes
Makes: 1 Grandma pie, 2 Detroit pies, 4 Chicago pies, 4 Neapolitan pies, or 4 Roman pies

Adapted from Real Simple Magazine, May-2019