1 envelope (2 1/4 tsp) active dry yeast OR 10 g fresh yeast
1 C water (105-110 F for active dry, cooler for fresh yeast)
2 1/4-2 3/4 C flour
1 tsp salt
How to make it
Dissolve yeast in water.
In a large mixing bowl, stir together 2 1/4 C flour and salt.
Add yeast mixture and stir until smooth. Let the dough rest 10 minutes.
Knead the dough with floured hands until the dough becomes elastic and smooth, approximately 10 minutes. If the dough is too sticky to work, gradually work in flour until it is no longer tacky. It will be softer than most pizza doughs, so resist the urge to add too much flour.
Divide the dough into 2 balls. (Each will make a 10 inch pizza.)
Coat each ball with a bit of olive oil, place each into its own medium bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, approximately 1-1 1/2 hours.