Pizza Dough

This simple recipe makes about 1 pound of dough — enough for two 10-inch pizzas or one 13-inch pizza. You can use the dough right away or let it sit in the refrigerator for up to 3 days. The longer it sits, the tangier the flavor and chewier the texture, much like sourdough without the starter.

• 1 teaspoon active dry yeast
• Pinch of sugar
• ¾ cup plus 2 tablespoons warm water (90°)
• 1 teaspoon table salt or fine sea salt
• 2½ cups all-purpose flour (10 ounces), plus more for kneading
• Oil for coating

In a large bowl, combine the yeast and sugar. Stir in 2 tablespoons of the water and let sit until foamy, about 3 minutes. Add the remaining ¾ cup water, the flour, and salt, and stir until a soft dough forms. Turn the dough out onto a floured surface and knead until smooth and elastic, adding more flour as necessary, about 5 minutes.

Wipe out the bowl and lightly coat it with oil. Return the dough to the bowl, turning to coat, and cover with plastic or a towel. Let sit at room temperature until doubled in volume, about 1 hour or refrigerate overnight. Punch down the dough and gather into a ball. Cover with a piece of oiled plastic and let rest at room temperature for 15 minutes before using.