This recipe makes two 1-pound balls of pizza dough, which is enough for two large pizzas or four “personal sized” 10-inch pizzas. Leftover dough can be placed it in a zip-top freezer bag and frozen for up to 3 months. Allow the dough to thaw in the fridge before using.
Ingredients for 4 10-inch pizzas
4 cups (500g) flour
1 1/2 teaspoons (slightly less than a full packet) instant yeast
1 1/2 teaspoons salt
1 1/2 cups (350g) lukewarm water
1 teaspoon olive oil