Directions

1.  In a microwave safe bowl, add the sugar and water; mix well and heat in microwave for approximately 2 minutes or until the water is slightly warmer than luke warm.

2.  Whisk the yeast into the water and mix for approximately 1 minute or just until the water becomes a cloudy taupe color. Set aside for 5 - 10 minutes.

3.  In a large mixing bowl, add the flour and salt and mix well.

 

 

 

4.  After 5 - 10 minutes, the yeast should have developed a foam on top of the water. If so, pour the yeast and water mixture into the flour mixture and continuously mix well until the dough starts to form. If no foam has formed on the top of the water, discard the yeast and water mixture and begin again. In most cases, inactivated yeast means 1 of 3 possibilities: the water was too cold and did not activate, the water was too hot and killed the yeast, or the yeast was old.

5.  Continue mixing the dough with a heavy spoon or spatula until the flour and water are well combined and the dough is fairly smooth. It will look like soggy oatmeal when it is mixed enough. Cover the mixing bowl with plastic wrap or a damp dish towel and let the dough rise for at least 3 hours. For better flavor, it is recommended that the dough rise overnight in the refrigerator. Remove it from the refrigerator 1 hour before assembling your pizza.

Notes

- This recipe makes enough dough for 2 medium pizzas.
- This is a fairly wet dough. Initially when you turn it out onto your work surface, you will need a good amount of flour to prevent it from sticking.
- The dough is very pliable. Rolling the dough is not recommended. Cut the dough and form into 2 balls. Place the first ball of dough on your pizza peel or pizza pan and push and stretch the dough by hand, beginning from the center, to your desired size pizza.