Olive oil or nonstick cooking spray 2 cup all-purpose flour 1 package active dry yeast 1 teaspoon sugar ½ teaspoon salt 1 tablespoon olive oil ⅔ cup warm water (105°F to 115°F)
*Make-Ahead Directions:
At this point, the dough portions can be placed in a storage container that has been lightly coated with nonstick cooking spray or brushed with olive oil. Cover and store in the refrigerator for up to 24 hours. Or place each dough portion in a freezer bag that has been lightly coated with nonstick cooking spray or brushed with olive oil. Seal, label, and freeze up to 3 months. Thaw in the refrigerator before using.
