Pizza Dough
This is an easy to handle, no-fail pizza dough. I usually parcook it on a stone before topping.This recipe will make 2 large pizzas, 6 to 8 mini pizzas, or 24 appetizer pizzas.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
—
Total Time
1 hr 40 min
Servings
4 servings
Ingredients
- 1 cupwater
- 1 tablespoonsugar
- 1 packageactive dry yeast (2 1/4 teaspoons)
- 3 cupsall-purpose flour
- 1 teaspoonKosher salt
- 1/4 cupextra-virgin olive oil
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Run tap water until it is between 110º F and 115º F. Measure the 1 cup of water and stir in the sugar and yeast. Let the mixture stand for . It will form a layer of foam on the top. This indicates the yeast is active.
- 2
Put the 3 cups of flour, Kosher salt, and olive oil into the bowl of a stand mixer. Pour in the yeast and blend the mixture using the dough hook, scraping down the sides if necessary. Increase the speed and beat at medium speed for to knead. You should have a smooth dough.
- 3
Remove the dough from the bowl and coat the bowl generously with olive oil. Return the dough to the bowl, turn the dough to coat with the oil. Cover the bowl tightly with plastic wrap and place in a warm place.
- 4
Let the dough rise until double, about . Punch down and use, or allow to rise again.