Pizza dough!
1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed
1 (1/4-ounce) packet active dry yeast
5 cups all-purpose flour, plus extra as needed
1 1/2 teaspoons fine sea salt
Olive oil, for drizzling
Put the water in a small bowl. Add the yeast and stir until dissolved.
In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.
Source
I made this one about a week ago as a test so I can get it right for Superbowl Sunday (I hate football, but I love to cook for friends). It was good, but the olive oil I used was only of a medium quality and there seems to be too much flour. I'd use 4.5c flour and fine, real extra-virgin olive oil along with a bit more salt than the recipe calls for to get it just right.