Ingredients

• Ingredients
  1. 3/4 cup plus 2 tablespoons warm water
  2. 1 envelope active dry yeast
  3. 1 teaspoon sugar
  4. 2 cups all-purpose flour, plus more for dusting
  5. 1/2 teaspoon salt
  6. Extra-virgin olive oil

Directions

1. In a large bowl, mix the water with the yeast and sugar and let stand until foamy, about 5 minutes. Add the 2 cups of flour and the salt and stir until a raggy dough forms. Scrape the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes.
2. Lightly oil the bowl and return the dough to it; turn the dough to coat it with oil. Cover with plastic wrap and let stand in a warm, draft-free spot until doubled in bulk, about 1 1/2 hours. Punch down the dough and divide it into 4 balls.

Make Ahead

The balls of dough can be wrapped in plastic and refrigerated overnight or frozen for up to 1 month. Let the dough return to room temperature before rolling out.

Serve With

Gaucho Pizzas