Pizza Dough

Discover the secret to homemade pizza perfection with this delightful recipe for pizza dough. Crafted with love, this recipe yields enough dough to create two delectable pizzas. With its light and airy texture, you'll savor every bite of your homemade pizzas. Get ready to elevate your pizza game to new heights!

Ingredients

  • 1-1/2 cups warm water
  • 1 teaspoon sugar (optional, for brownness)
  • 1 tablespoon yeast
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil (optional, for tenderness)
  • 3-1/2 cups all-purpose flour

Instructions

Combine the water, sugar, and yeast in a large bowl and whisk until dissolved. Wait 5 minutes to proof the yeast. Add salt, oil, and 3-1/2 cups of the flour and place in a mixer with a dough hook. Knead together, adding rest of flour (or more if needed) to keep dough from sticking to the sides of the bowl. Knead until you have a smooth, soft dough, at least five minutes. Place the dough in a lightly oiled bowl (olive oil) and cover with a piece of plastic wrap or a damp towel. Set aside to rise in the warmest part of the kitchen for 60-90 minutes, until double in size. Punch down at let rise a second time for 30-45 minutes. Cut the risen dough into three equal-sized pieces and knead each portion into a round. Use your hand to stretch and shape, perhaps throwing up in air to make rounder and thinner in the middle. Don’t use a rolling pin unless you have to, since it destroys air pockets.

If using a thin, uninsulated baking sheet, coat pan with corn meal before placing dough in pan. If using a baking stone and pizza peal, coat the peal with corn meal before placing dough on the peal—but make sure you know how to get a topping-laden dough off the peal. (I prefer to use a pan, since dripping oil and spilled toppings on a pizza stone can set off smoke detectors.)

After placing dough on pan or peal, spread pizza sauce evenly on dough, leaving about 1/2 inch sauce-free zone on the rim. Sprinkle pizza with a pinch or two of dried oregano and freshly ground black pepper. Next, sprinkle pizza with a couple of tablespoons of grated Parmigiano Reggiano or Romano cheese. Sprinkle 1 to 1-1/2 cups of grated mozzarella cheese over the sauce. Add desired toppings. Drizzle exposed rim of dough with olive oil to give it a nice golden crust. Bake in a very hot oven—at least 500˚F—for 10-15 minutes or until brown. Makes 2, 14-inch pizzas.

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