Pizza Dough
Makes 1 large or 2 personal pizzas
This dough is easy to make and pliable enough to make very thin pizzas without tearing or getting soggy. Use plenty of olive oil when shaping the dough for a beautifully crisp bottom.
Ingredients #
This dough also freezes beautifully. I quadruple the recipe below, and then divide the dough into quarters, oil the dough lightly, and freeze the dough balls in small freezer bag for up to 2 weeks. To use, pull a bag from the freezer in the morning and leave it on the counter; by late afternoon the dough is ready to bake.
- 3/4 cup lukewarm water
- 1 teaspoon active dry yeast
- 2 cups flour (bread flour, or King Arthur all-purpose)
- 1 1/2 teaspoon salt
Instructions #
Dissolve the yeast in the water in the bowl of a stand mixer (about 5 min).
Add the flour and salt. Mix on lowest speed with the dough hook until a shaggy dough forms. Knead the dough for 5-8 minutes, either continuing with the dough hook attachment on the mixer, or by hand. The dough should be smooth, slightly tacky, and springy when poked.
Let the dough rise, covered, in a large bowl for 30 min to an hour at room temperature. You can either continue at room temperature for a total rise of 1 1/2 hours (if you’re making pizza the same day) or refridgerate the dough for up to 2 days. This allows for slow, cold fermentation that yields (to my taste) a superior flavor and texture.
After this, the dough can be portioned and used or frozen.