Pizza Dough

Name: Pizza Dough
Yield: makes enough for six 9-inch pizzas
Ingredients: 2 cups warm water (about 110°F); 1/2 teaspoon sugar; 2 envelopes active dry yeast (2 scant tablespoons); 3 tablespoons extra-virgin olive oil, plus more for the bowl; 6 to 7 cups all-purpose flour, plus more for dusting; 1 tablespoon salt

January 26, 2012

The dough is easiest to handle when it’s well chilled—keep it in the refrigerator until right before it hits the grill. Depending on the size of your grill, you can make more than one pizza at a time. (Instead of making six pizzas, another option is to make four large ones; cut the dough into quarters before rolling it out.) If you don’t own a grill, you can make the pizzas on a grill pan.

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