- 3/4 cup warm water (105°F to 115°F)
- 1 envelope active dry yeast
- 2 cups (or more) all purpose flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3 tablespoons olive oil
Pour warm water into small bowl and stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil and set aside.
Mix 2 cups flour, sugar, and salt in a food processor or mixer with dough hook. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute but do not overmix.
Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough and let rise a second time if you like a yeasty flavored dough.
DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. Pull out 30 minutes before you want to use so it can come up to room temp.