- 1 package Fleishman’s active dry yeast
- 1 teaspoon sugar
- 1 3/4 cups warm water (110 – 125 degrees)
- 1 tablespoon Olive Oil
- 5 cups Flour (King Arthurs Bread is best)
- 1 teaspoon kosher or sea salt
Add remaining ingredients. (I like to add half the flour, stir, add salt, stir, add oil, then add remaining flour)
Using a dough hook, knead for 8 minutes.
Place dough in a large, lightly oiled, bowl, cover with plastic wrap. Place in refrigerator for up to 5 days. Remove dough at least an hour before rolling out pizza.