Yield: makes enough for two 12-inch pizzas
ACTIVE DRY YEAST: In the bowl of the stand mixer, whisk yeast, 1 tsp sugar, and warm water. Let sit for 5 to 7 minutes until mixture is cloudy and foamy.
Add in remaining 2 tsp sugar, bread flour, all-purpose flour, salt, and olive oil.
Attach dough hook to stand mixer. Mix on slow speed until shaggy mess forms.
Increase speed to medium and knead for 5 minutes until dough is smooth.
*Dough will be tacky. Don't be tempted to add more flour.
Grease your hands with oil or use an oiled bench scraper. Transfer dough to a large greased bowl.
Cover bowl with plastic wrap. Place in a warm area and let dough rest for an hour until doubled in volume.
Grease hands with oil. Punch down risen dough. Place dough on an oiled surface (like an oiled cutting board) and divide into two equal parts. Use a digital scale for accuracy.
Cover dough with plastic wrap and let rest for 15 minutes before use.
*Follow instructions in notes regarding freezing extra dough.
Follow recipe for your favorite pizza recipe that uses 1 pound (16 oz) pizza dough.
Individually cover dough portions in plastic wrap. Label and date the dough. Place dough on a flat surface in the freezer (or on a baking sheet in the freezer) for about an hour until solid. Transfer frozen dough to a large airtight zip-top bag.
Frozen pizza dough will keep in the freezer for up to three months.
Defrost frozen pizza dough in the fridge overnight. Remove thawed dough from fridge. Let sit at room temperature for 15-20 minutes. Unwrap dough. Stretch and roll out according to pizza directions.