Weir Dough for Pizza

2 teaspoons active dry yeast

2 cups all-purpose flour

1/2 cup lukewarm water (110ºF)

1/2 teaspoon salt

1/4 cup plus 2 tablespoons lukewarm water, yeast and 1/4 cup of the flour in a large bowl. Let stand for 20 minutes until it bubbles up. Add the remaining

1 3/4 cup flour,

1/2 to 3/4 cup lukewarm water and salt. Stir together with a wooden spoon to mix the dough thoroughly. Turn the dough out onto a floured surface and knead the dough for 10 minutes until it is soft yet still very moist. Oil a bowl. Place the dough in the bowl and turn it over to coat it with oil. Cover bowl with plastic wrap tightly and a towel and put in a warm place, at least

70º to

75ºF. Let it rise for 2 hours or until it has doubled in size.

2 10 to 11-inch pizzas