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TOTAL TIME: 4 hr
Prep: 30 min
Inactive Prep: 3 hr 30 min
Cook: --
YIELD: 4 pizzas, serves: 8 (2 servings per pizza)
LEVEL: Easy

ingredients

  • 1 (.25-ounce) package dry active yeast (2 1/4 teaspoons)
  • 1/2 cup lukewarm water (about 105 to 115 degrees F)
  • 4 cups bread flour
  • 1 1/2 teaspoons salt
  • 3/4 cup cold water
  • 1/4 cup olive oil, plus more for bowl
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Directions

In the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 cup bread flour. Mix well and let sit until bubbly, about 30 minutes.

Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl so it will be evenly distributed.

Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 cup cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments.

Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.

Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour.

Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands (and a rolling pin, if you prefer) stretch the disks out to a 10-inch round.

Repeat with the remaining 3 pizza dough disks.

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5

Newest Ratings and Reviews

Read all 11 reviews

  • on May 16, 2013

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    It was great! The dough didn't look as pretty as Gabriele's but it was simple(if you have a KitchenAide and delicious, didn't know how something so simple could be so good! I love their show too, they are awesome together!!

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  • on April 20, 2013

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    easy & great base for pizza or flatbreads!

    people found this review Helpful.
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  • on January 01, 2013

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    This is really easy to make. Husband likes better than take out pizza! I use 2 cups AP flour and 2 cups bread flour. I add 2 Tblsp honey to the yeast stage and 2 Tblsp Italian seasoning to the rest of the flour. This makes 2 15" pizzas. If we just use one crust, I'll put the second on the freezer for next week. Doesn't take long to thaw out.

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