Pizza Dough Recipe (Gourmet Magazine, July 2009, p.86)
2 (1/4 oz.) packages of active dry yeast
4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided plus additional for dusting
2 cups of warm water (105-115 degrees) divided
2 tsp salt
Wisk together yeast, 2 tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If this mixture doesn't foam, discard and start over with new yeast.)
Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)
Knead doung on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when the dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes.
Divide dough in half and form into two balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a draft free place at warm room temperature until doubled, 1 to 1 1/4 hours.
Cook's Note: Dough can rise slowly in the refrigerator for 1 day. Bring to room temperature before using.