Recipe: Homemade Pizza Dough (with flour and herb variations)

HOMEMADE PIZZA DOUGH

1 package active dry yeast
1/2 teaspoon sugar
1 cup warm water (105 to 115 degrees F)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
2 to 2 1/2 cups all-purpose flour*

In small bowl, dissolve yeast and sugar in 1 cup warm water. Let stand until foamy, 5 to 10 minutes.

Using heavy-duty mixer fitted with paddle attachment and set on low speed, mix yeast mixture, olive oil and salt. Add flour, a little at a time, until dough comes away from sides of bowl.

Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding flour as needed to prevent sticking. Place dough in large, greased bowl. Turn it once to coat. Cover it loosely with damp cloth and let rise in warm place till doubled in size, about 1 hour.

Punch dough down and wrap in plastic. It can now be refrigerated for three days or frozen up to six months. (I like to double the recipe and freeze half.)

To use: Thaw or bring to room temperature. Shape and bake as desired.

*VARIATIONS:
Substitute 1/2 cup cornmeal, buckwheat flour, rye flour or whole-wheat flour for some of the all-purpose flour. Also, you can add a few tablespoons of chopped fresh herbs, such as basil, thyme, parsley, tarragon or a combination. Raw, finely chopped spinach or watercress are also good additions.

You can also use the recipe to make about 3 small pizzas.

Makes one 12-inch pizza (4 servings)
Adapted from source: The Instant Gourmet by Melissa Clark