1 c warm water
1/4 t active dry yeast
1/8 t salt
2 t olive oil
3 c flour, divided
Step 1. Dough recipes usually specify the temperature of the warm water. I just start with 1/2 c of boiling water and then add 1/2 c of cold water. Swirl boiling water into metal bowl of your mixer to warm up the bowl. Add cold water. Sprinkle in yeast. Swirl around to dissolve yeast. Add salt and olive oil. Stir with measuring spoon. Add 2-1/2 c of flour.
Step 2. Attach dough hook to mixer. Mix dough on speed 2 for 1 minute. Add remaining 1/2 c flour. Knead for 2 minutes on speed 2. Dough should cling to the hook. Knead on speed 2 for additional 2 minutes.
Step 3. Form dough into round shape and place into oiled glass bowl. Turn dough over to coat other side with oil. Cover with plastic wrap and a dish towel. Let dough rise in a warm corner of your kitchen for about an hour. Dough should double in size and feel sticky and elastic. If your dough does not stretch, let it rest longer.
This recipe comes in handy whenever Phoebe gets invited to a birthday party. As long as we have Daiya rice cheese (from Whole Foods) in the refrigerator, I can quickly whip up her dairy-free pizza.