This is my absolute favorite pizza dough recipe. The dough is soft and supple, and it bakes beautifully.
For the dough you will need:
- 3 1/2 cups All Purpose Flour, plus more for dusting your work surface
- 2 teaspoons Kosher Salt
- 1 teaspoon Sugar
- 3 tablespoons Extra Virgin Olive Oil
- 1 1/3 cups Warm Water (around 110 degrees)
- 2 1/4 teaspoons Yeast (or 1 envelope)
In a bowl, add your yeast and sugar to the warm water, give it a good mix and let stand for three to five minutes or until you can see it begin to turn frothy.
In the bowl of a stand mixer fitted with the dough hook attachment, mix your flour, salt, and olive oil. Once it’s been given a good mix, add your yeast and water mixture.
If you do not have a stand mixer: use a wooden spoon to combine your flour, salt, olive oil, and water/yeast mix. Once it starts coming together, dump onto a lightly floured work area and knead for about 6 to 8 minutes, or until the dough is smooth and elastic.
However, if using a stand mixer, mix on low speed (speed 2) for 10 minutes.
You will want to oil two bowls lightly. Divide your dough into two pieces and knead each half once or twice, shaping it into a ball. Place each half seam side down into the oiled bowl and brush the tops and sides of dough with olive oil to prevent a crust from forming and the dough from drying out. Place plastic wrap over each bowl and set aside in a warm, draft free spot to rise for about two hours, or until it has doubled in volume.
Once your balls of dough have risen, you can choose to either bake both, or, store in a plastic bag in the refrigerator for up to two days.
Preheat your oven to 475. If you have a pizza stone, place it in the oven and preheat it for 20 minutes. If you do not have a pizza stone, you can use a large baking sheet and just place it in the oven upside down to prevent edges.
Lightly dust your work surface with flour and take one ball of dough and dredge it in flour on all sides. Using either your hands or a rolling pin, roll the dough out to a 10 inch circle.
Place your dough onto a pizza peel, or, onto your upside down or flat baking sheet. Today, I’m using a flat baking sheet.
Add your desired toppings and bake for roughly 15 to 20 minutes. My pizza was done at 16 minutes.