| • | Pour 3/4 cup hot water into little normal bowl and stir in yeast.
|
| • | Let it stand until yeast dissolves, about 5 minutes.
|
| • | Mix flour, sugar and table salt in processor.
|
| • | Add yeast mixture and oil. Process until dough forms a gummy ball.
|
| • | Transfer to lightly floured surface.
|
| • | Knead dough until smooth. Add more flour if dough is very sticky.
|
| • | Lightly brush a large normal bowl with olive oil.
|
| • | Transfer the dough to cooked normal bowl and turn it, to coat with oil.
|
| • | Cover the normal bowl with plastic enclose and allow the dough rise in hot draft-free area, until doubled up in mass (about 1 hour).
|
| • | Punch down the dough.
|
| • | Store in an airtight container and refrigerate.
|
| • | Roll aside the dough.
|
| • | Pizza Dough is ready.
|
