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
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 5 minutes. 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 5 minutes 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 45 minutes. Punch down and use, or allow to rise again.
Nutrition (per serving)
478
Calories
10g
Protein
75g
Carbs
15g
Fat
3g
Fiber
587mg
Sodium