Pizza Crust This dough is a cinch -- give it time to rise and a couple of kneads and it's done! You can store it in an oiled bowl, covered with plastic, in the refrigerator for up to 2 hours. 2 packets (1/4 ounce each) active dry yeast 2 tablespoons sugar 1/4 cup olive oil, plus more for bowl and brushing 2 teaspoons coarse salt 4 cups all-purpose flour (spooned and leveled), plus more for work surface Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using. Back to Yeast Breads