A pizza dough so easy and foolproof, even Homer Simpson could make it.
2 1/4 tsp dry yeast (1 package)
lukewarm water (total approximately 2 1/4 C)
3 T sugar
1 T Kosher salt
5 1/2-6 c all purpose Flour
3 T olive oil
Method: Allow yeast to proof briefly in 1/4 c lukewarm water in a mixing bowl. Add sugar and salt and 2 C additional lukewarm water and stir till dry ingredients dissolve. Put 5 1/2 C flour in a second mixing bowl and gradually add water mixture, continually mixing with a big spoon. Add olive oil and spoon-mix some more. At this point you should have a shaggy ball of dough which is not too wet and does not leave too much flour on the sides of the bowl; adjust if necessary with more flour or a sprinkle of water. Remove from bowl and knead for several minutes on floured board till it becomes elastic. Put in oiled bowl with cover and let it rise till doubled in size, 2+ hours. Punch down and divide into individual pies; let these rise 30 minutes. Makes 8 individual pizzas.
Comment: What makes this dough foolproof is the large amount of yeast and the use of lukewarm water for a fast rise. You can refrigerate or freeze it just after kneading or after the first rise/punch down, then resume when you want. Recipe from old family friends Richard and Nair Wolf, who say they got it from the defunct Spago restaurant in Los Angeles.