Basic Pizza Dough

I, along with the rest of the United States, love pizza.  We do order out for pizza a decent amount but we also love to have make your own pizza nights here at the house.  Basic pizza dough obviously makes great pizza but it also is great for making strombolis and calzones.

This recipe makes 2 balls of dough.  I like to go ahead and throw one in the freezer so i'm always prepared.  If you're cooking for one then cut the loaf into smaller pieces.

Pizza Dough:
(Martha Stewart's Baking Handbook)

1 cup warm water (110 degrees)
1/4 teaspoon sugar
1 envelope active dry yeast
2 3/4 cups unbleached flour
1 teaspoon table salt
1 1/2 tablespoons olive oil
Fine cornmeal, for dusting

In a small bowl , sprinkle the sugar and yeast in the warm water.  Mix with a fork and let sit for 5 minutes or until foamy.

In a food processor, pulse the flour and salt to combine.  Add the yeast water mixture and the olive oil; pulse until the mixture comes together but it still slightly sticky.  Turn the dough out onto a slightly floured work surface; kneed four or five times until a smooth ball forms.

Place dough ball into a slightly oiled bowl, smooth side up.  Cover with plastic wrap and let rise in a warm place for about 40 minutes, or until doubled in size.

Punch dough down, fold onto its self four or five times.  Place back in the bowl, smooth side up, and let rise for an additional 30-40 minutes.

Punch dough down again.  Turn out on a floured surface and divide the dough into 2 pieces.  Knead each piece of dough 4 or 5 ties and turn into a smooth ball.  If freezing, wrap the dough in plastic and let thaw in the refrigerator before using.  Otherwise roll out and top with your favorite toppings.