Classic Pizza / Focaccia Crust
1 teaspoon plus 1/2 teaspoon yeast
3 cups unbleached flour (plus more for dusting, about 1/2 cup)
1 teaspoon salt
1 cup plus approx. 1/2 cup warm water
1 tablespoon olive oil
A pinch of sugar (optional)
Into a large bowl of your food processor, place your yeast. Add 1/4 cup hot water (to the touch), and pulse twice. Let sit and rest for a few minutes. You will notice the water has bubbles. Your yeast is activating. Wait 5 minutes. Add your salt, rest of your water and all of your flour, a pinch of sugar. Add your olive oil. Mix until your flour comes together into a bowl. It will look sticky. If it is to sticky add some more flour a dusting at a time. This will take practice. Your dough will come away from the blade into a ball form. Let Rest just a few minutes and remove onto a flat surface. Roll into a ball. Add additional flour so your entire dough mixture comes together into a ball. Place in a covered bowl in a dry place for 3-4 hours. After this process you might notice it has increased in volume. Pat down and Roll out onto a flat surface again and let rest 30 minutes into a log shape, cover with plastic wrap. At this point you can divide it in 3 pieces. Roll it into a ball again by patting down the edges. Wrap in loose plastic wrap for 30 minutes again. If you are not using them right away, slip them in the freezer. They will look like mozzarella balls in plastic wrap. Use within 30 days time. The dough will come back to room temperature in a hurry and you can roll it out anytime.