Our Favorite Pizza Dough

Pizza Dough
Adapted from Food to Live By

1/2 oz or 2 packages instant dry yeast
1 1/2 cups lukewarm water
2 tbsp sugar
3 tbsp evoo, plus more for coating the bowl
3 1/2 cups unbleached ap flour, plus more for dusting
1/2 cup white bread flour
1 tbsp kosher salt

Please yeast, flour, and salt in the bowl of a stand mixer fitted with the dough hook.  Mixing on low, add water and olive oil and mix until dough is smooth and elastic, and only slightly sticky, 10-15 minutes.  Adjust flour or water based on dough consistency and mix an additional 2 mins.

Transfer the dough to a large bowl coated with evoo and cover with plastic wrap.  Let the dough rise in a warm, draft free spot until doubled in size, 1 1/2-2 hours.

Punch down the dough.  Divide the dough into 2 balls.  With floured hands and a floured work surface knead lightly.  Roll dough into desired shape and bake at 400.

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