1 1/2 cups warm water (105-115 degrees)
2 Tbsp. sugar
2 1/4 tsp. active dry yeast
3 Tbsp. olive oil
1 tsp. salt
3 1/2 cups flour
Note: I use half “white whole wheat flour” and half unbleached flour, with 1/4 cup gluten flour as part of the measured total.
Add yeast and sugar to a large bowl. Add warm water and proof until foamy, about 5 minutes.
Mix flours together. Add olive oil and salt to the yeast mixture, then add 3 cups of the flour all at once. Mix well, and then knead, either with a machine or by hand, for 10 minutes. The dough will be very soft. Add flour as necessary so it isn’t sticky.
Put the dough in a lightly oiled bowl; turn once, then cover with a plate and let rise in a warm place for about an hour.
Punch the dough down and divide in two pieces. Freeze one to use later on. Cover the remaining piece and let it rise in a warm place for about 45 minutes, or up to several hours in the refrigerator.
To use the frozen portion, defrost it either in the refrigerator, or on the countertop if you can check on it from time to time. Proceed with your favorite pizza recipe when it is defrosted and starting to rise.
One of my favorite pizzas to make is Margherita Pizza.