Instructions

Pour the warm water into a large bowl. Add the yeast and let stand for 3 minutes, then whisk until the yeast is dissolved. Stir 1 tablespoon of the oil into the yeast mixture.
 
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead for 3 minutes.
 
Oil a large mixing bowl with the remaining olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until the dough nearly doubles in size, 1 to 1 1/2 hours.
 
Remove the dough from the bowl and briefly knead, separating into two equal-size disks. Place the dough on a lightly oiled baking sheet, cover with plastic wrap, and set in a warm, draft-free place to rest for 15 minutes. Use as directed.
 
Yield: two 10-inch pizza crusts