Pizza Crust

2 teaspoons active dry yeast or instant yeast

7/8 to 1 ⅛ cups (198g to 255g) lukewarm water*

2 tablespoons (25g) olive oil

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1 ¼ teaspoons (8g) table salt

note: Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Directions at kingarthurbaking.com

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