PIZZA DOUGH
Two 12-inch crusts
As you become an avid pizza baker, you will no doubt come up with your own style of crust and your own favorite toppings. For topping ideas, see Pizza Combinations. For baking instructions, see Pizza Margherita. If desired, substitute 00 flour for half the all-purpose flour.
Combine in a large bowl or a stand mixer fitted with the dough hook and let stand until the yeast is dissolved, about 5 minutes:
- 1 ⅓ cups (315g) warm (105° to 115°F) water
- 1 envelope (2 ¼ teaspoons) active dry yeast
Add:
- 3 ½ to 3 ¾ cups (440 to 470g) all-purpose flour
- 2 tablespoons (25g) olive oil
- 1 ¼ teaspoons salt
Mix by hand or on low speed for about 1 minute. Knead for about 5 minutes by hand or on low to medium speed until the dough is smooth and elastic, working in a little flour if needed. Transfer the dough to a bowl lightly oiled with olive oil and turn to coat with the oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.
Preheat the oven to 500°F. Position a rack in the bottom third of the oven. Place a baking stone or steel in the oven and preheat it for 45 minutes, if using. Or grease 2 baking sheets and dust with:
- Cornmeal
Divide the dough in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 15 minutes. Prepare the desired toppings (see Pizza Combinations).
One at a time, flatten each ball of dough on a lightly floured work surface into a 12-inch round, rolling and stretching the dough. Or stretch the dough in the air, allowing the weight of the dough to help stretch it out, rotating the dough as you stretch. As the dough gets thinner, drape it over the backs of your hands as you turn it to avoid tearing holes in it. Place each dough round on a prepared baking sheet, or, if using a baking stone or steel, place them on cookie sheets or a baker’s peel dusted with flour. The dough is now ready to be topped and baked (see Pizza Margherita).
Prepare Pizza Dough using only ¼ teaspoon active dry yeast. Once the dough comes together, knead for 3 minutes. Divide the dough in half, shape into balls, wrap tightly in plastic wrap, and refrigerate for at least 12 hours or for up to 3 days. Let the dough sit at room temperature for 30 minutes before shaping, topping, and baking.