Basic Pizza Dough
Use this dough to prepare our Sausage & Caramelized Onion Pizzas, and our Zucchini & Basil Pizzas.
Ingredients
- 2 tsp. active dry yeast
- 1 tsp. sugar
- 1 cup warm water
- 2 cups bread flour
- 1 1/2 tsp. salt
- 1 Tbs. olive oil
Directions
In the bowl of an electric mixer fitted with the dough hook, stir together the yeast, sugar and warm water. Let stand for 5 minutes.
Add the flour and salt and start the mixer on low speed. Slowly drizzle in the olive oil and knead the dough for 5 minutes. The dough should come together into a large ball and pull away from the sides of the bowl; it should be moist but not sticky.
Stop the mixer, remove the dough hook and cover the bowl with plastic wrap. Let stand at room temperature until the dough is doubled in size, about 1 hour.
Transfer the dough to a lightly floured work surface. Divide the dough into 4 equal pieces and roll each into a ball. Set on a flour-dusted baking sheet and cover tightly with plastic wrap. Let stand at room temperature for 30 to 45 minutes. Alternatively, if you will not be using the dough immediately, refrigerate the dough balls (without letting them stand at room temperature) for up to 6 hours; then remove the dough from the refrigerator and let stand at room temperature for 30 to 45 minutes before using.
Place a ball of dough on a floured work surface. Roll out the dough into a 10- to 12-inch round about 1/8 inch thick, dusting with flour as needed. Top and bake as directed in your pizza recipe. Makes four 10-inch pizzas.
Add the flour and salt and start the mixer on low speed. Slowly drizzle in the olive oil and knead the dough for 5 minutes. The dough should come together into a large ball and pull away from the sides of the bowl; it should be moist but not sticky.
Stop the mixer, remove the dough hook and cover the bowl with plastic wrap. Let stand at room temperature until the dough is doubled in size, about 1 hour.
Transfer the dough to a lightly floured work surface. Divide the dough into 4 equal pieces and roll each into a ball. Set on a flour-dusted baking sheet and cover tightly with plastic wrap. Let stand at room temperature for 30 to 45 minutes. Alternatively, if you will not be using the dough immediately, refrigerate the dough balls (without letting them stand at room temperature) for up to 6 hours; then remove the dough from the refrigerator and let stand at room temperature for 30 to 45 minutes before using.
Place a ball of dough on a floured work surface. Roll out the dough into a 10- to 12-inch round about 1/8 inch thick, dusting with flour as needed. Top and bake as directed in your pizza recipe. Makes four 10-inch pizzas.