Weir Dough for Pizza
Makes 2 10 to 11-inch pizzas
To make a sponge, combine 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.
1/4 cup plus 2 tablespoons lukewarm water (110ºF)
2 teaspoons active dry yeast
2 cups bread flour (I like King Arthur's)
1/2 cup lukewarm water (110ºF)
1/2 teaspoon salt