This basic recipe yields a light and airy pizza crust that's crisp yet chewy: the perfect blank canvas for you favorite toppings. Using white wine for some of the liquid gives the dough extra flavor.
To make the dough: In a large bowl, combine the yeast with 1/4 cup (57g) of the water and the sugar. Stir to dissolve the yeast and let sit until frothy, about 5 minutes.
Add the remaining 3/4 cup (170g) warm water to the yeast mixture, then stir in the white wine, salt and olive oil. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add 3 cups (360g) of the flour to the mixture. Stir until you have a soft dough. If the dough seems too sticky, add more flour 1/4 cup (30g) at a time, until it comes together and is soft, but not wet.
Turn the dough out onto a lightly floured surface and knead it for 1 minute, until it's smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap or a damp tea towel, and let rise for about 1 hour, until almost doubled in size.
Divide the risen dough into two balls (or four, if you'd like to make smaller pizzas). Cover with plastic wrap, and refrigerate for at least 2 hours, or until ready to use. The dough will keep for up to 3 days; the longer it rests, the better its flavor will be.
To bake: Preheat the oven to 425°F. Roll the dough 1/2" thick. Transfer to a lightly greased baking sheet (or a piece of parchment, if you're using a pizza stone), and add your toppings of choice.
Bake the pizzas for about 15 minutes, or until their crust is golden brown. Remove from the oven, and serve immediately.
