Basic Pizza Dough

Recipe courtesy of Dave Lieberman
TOTAL TIME: 2 hr 45 min
Prep: 15 min
Inactive Prep: 2 hr 30 min
Cook: --
 
YIELD: 2 dough balls
LEVEL: Intermediate

ingredients

  • This dough recipe works great for thick crust pizzas and calzones.
  • 1 package active dry yeast
  • 3/4 cup warm water, about 110 degrees F
  • 1 teaspoon sugar
  • 1 tablespoon extra-virgin olive oil
  • 1 3/4 cups all-purpose flour, plus extra for kneading
  • 1 teaspoon salt
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      Directions

      In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.

      In a large mixing bowl, whisk together flour and salt.

      With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.

      Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
      Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.

      Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

      Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.

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