Pizza Dough

 8 cups flour

2 tsp salt

2 1/2 tsp dry yeast

2  2/3 cup warm water

1 tablespoon olive oil

Add pinch of salt to yeast and water until it blooms  

Make a well in the flour, add rest of salt, olive oil, and yeast water. Knead and let it rest. Cover dough in olive oil, put plastic over dough and towels. Put in a warm place until dough doubles in size  

Pizza Dough from Lidia Bastianich

Ingredients:
1 teaspoon active dry yeast
1 cup warm water
3 cups all-purpose flour, and more as needed
1 ½ teaspoons salt
Olive Oil


Directions:
Sprinkle the yeast over the warm water in a medium bowl and let stand until dissolved. Toss the flour and salt together and stir into the dissolved yeast, using a wooden spoon or your fingers, until you have a stiff dough. Turn the dough onto a floured board and knead 5-10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turn the dough to coat all sides with oil, and cover with a damp cloth. Set the bowl in a warm, draft-free spot until it doubles in volume, about 1 ½ hours.

Punch down the dough and, if necessary, divide into the number of portions called for in the recipe. Place the dough balls on a lightly oiled baking sheet and cover with a piece of plastic wrap pressed directly against the dough. Refrigerate until the dough is roughly doubled in bulk. This can take from 12 to 24 hours. Punch down the dough and continue with the recipe.

Yolanda T's Pizza Dough

6 cups flour
1 tsp salt
1 tbsp sugar-in the yeast
1/3 cup oil
scant tablespoon of dry yeast

Mix flour, salt. Mix yeast and sugar with 2 1/4 cups warm water

Mix and let it rest 5 minutes. Knead and let rest until double. Let rise in pan.

Layer dough with swiss cheese and fried onions. Cook for 20 minutes. Remove and sprinkle with pecorino cheese and bake another 10 minutes.