3.5-4 cups (360-420 g) bread flour
1 tsp sugar
1 envelope instant dry yeast (7 g)
2 tsp kosher salt
1.5 cups (333 g) water, 110 degrees
2 TBSP oil
Combine the bread flour, sugar, yeast, and kosher salt in the bowl of a stand mixer and combine. With the mixer running, add the water and oil, and beat until the dough forms into a ball. If the dough is sticky, add additional flour a tablespoon at a time, until the dough comes together in a solid ball. Scrape dough onto lightly floured surface and knead.
Grease a large bowl with oil, add the dough, cover, and put in a warm area until it doubles in size, about an hour. Divide into two, shape into balls, and cover. Let them rest for 10 minutes.
Once the dough is ready, either shape your dough or place dough balls in a greased baggie if you wish to freeze/refrigerate.
Note: Recipe can be doubled, which is great for making ahead and freezing