Ingredients
1 1/4-ounce package active dry yeast (about 2 1/4 teaspoons)
1 c. plus 2 tablespoons warm water
3 1/2 c. all-purpose flour
3 tbsp. extra-virgin olive oil
2 1/2 tsp. kosher salt

Directions
Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 10 minutes. 

Add the flour, olive oil and salt and mix with the dough hook on medium-low speed until the dough comes together, about 2 minutes. 

Increase the speed to medium-high and knead until the dough is shiny and elastic, about 10 minutes.

Cover the bowl loosely with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour. Punch down the dough, cover tightly with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour.

Punch down the dough, cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days before making your pizzas. Makes enough dough for 2 12-inch pizzas.