Pizza Dough

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Pre-Notes

If you do not have a large food processor to make the dough in, you can use a stand mixer, the directions are listed below.

I use King Arthur Bread Flour.

Ingredients

1. 1/2 c warm water (105 to 115°F)
2. 2 t sugar
3. 1 envelope (2 1/4 t) rapid-rise yeast
4. 1 1/4 c water at room temperature
5. 2 T extra virgin olive oil
6. 4 c (20 oz) bread flour, plus more for dusting work surfaces and hands
7. 1 1/2 t salt
8. olive oil or nonstick cooking spray for oiling the bowl

Instructions

Food Processor Version

1. Measure the warm water into a 2 cup measuring cup.
2. Add sugar and stir to combine.
3. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.
4. Add the room temperature water and oil and stir to combine.
5. Pulse the flour and salt in the workbowl of a large food processor fitted with a steel blade to combine.
6. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. If the dough does not readily form into a ball, add the remaining liquid and continue to pulse until a ball forms.
7. Process until the dough is smooth and elastic, about 30 seconds longer.
8. The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface.
9. Knead by hand for a few strokes to form a smooth, round ball.
10. Put the dough into a deep oiled bowl and cover with plastic wrap.
11. Let rise until doubled in size, 1 1/2 to 2 hours.

Stand Mixer Version

1. Measure the warm water into a 2 cup measuring cup.
2. Add sugar and stir to combine.
3. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.
4. Add the room temperature water and oil and stir to combine.
5. Place the flour and salt in the deep bowl of a standing mixer.
6. With a paddle attachment, briefly combine the dry ingredients at low speed.
7. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.
8. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes.
9. The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface.
10. Knead by hand for a few strokes to form a smooth, round ball.
11. Put the dough into a deep oiled bowl and cover with plastic wrap.
12. Let rise until doubled in size, 1 1/2 to 2 hours.

How to Photos

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