- 1 envelope (about 2 1/4 tsp.) active dry yeast
- 3/4 cup warm water (105 degrees to 115 degrees )
- 2 tablespoons EVOO, plus more for the bowl
- 1 cup "00" flour, plus more for dusting
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1 tablespoon kosher salt
In a small bowl, stir the yeast, warm water and 2 tbsp. EVOO; let stand until the yeast dissolves, about 5 minutes.
In a food processor fitted with the plastic dough blade, pulse the flours, sugar and salt a few times. With the machine running, stream in the yeast mixture to form a sticky dough. Turn the dough out onto a "00"-floured surface; knead just until smooth, a minute or so. Oil a large bowl, put the dough in the bowl, cover with a kitchen towel and let rise 1 hour.
Using a bench scraper, cut the dough into 4 pieces. Knead each piece a few turns on a "00"-floured surface, then roll out to 10- to 12-inch rounds. Place on a "00"-floured peel for topping. (If you want to make the dough ahead, wrap and refrigerate or freeze the 4 pieces of dough. Thaw the frozen dough in the refrigerator overnight, or let the refrigerated dough come to room temp for 40 to 45 minutes before using.)