Anders Bandt

• 1 tablespoon (about 7 grams) active dry yeast
• 2 teaspoon sugar (about 8 grams), separated
• 1 cup warm water (105° to 115°F)
• 375 grams (about 3 cups) all-purpose flour
• 1 teaspoon salt
• 3 tablespoons extra-virgin olive oil, separated

• In a small bowl, dissolve the yeast and 1 teaspoon of the sugar in the warm water and let stand until foamy, about 5 minutes. If the yeast doesn’t get foamy, you likely have dead yeast.
• In the bowl of a food processor fitted with the dough blade, combine the flour and salt and process with 3 or 4 pulses. Also add a splash of olive oil.
• With the motor running on the dough speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more.
• Depending on the strength of your food processor, I like to hand knead for a little longer because my processor isn’t that strong. However when I’m feeling lazy I just kind of say fuck it and use whatever comes out of the food processor.
• Coat the inside of a large bowl with the olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1/2 hours.
• Use dough however you like. Pizza, calzones, anything!

This recipe is pretty good. For amount produced, it’s about a little TOO much for a cast iron pizza. It’s good for a typical baking sheet to cover entirely to produce a thin(ish) crust pizza

Weight Log 1 lb. 8 oz (this one I added too much water and had to add more flour)