Perfect Pizza Dough Recipe
Prep Time
Serves
Cooking Mode
1 tsp salt
1 envelope instant yeast (2 1/4 tsp/11 mL)
3 ¼ - 3 1/2 cups all-purpose flour, divided
½ tsp olive oil
1 tsp salt
1 envelope instant yeast (2 1/4 tsp/11 mL)
3 ¼ - 3 1/2 cups all-purpose flour, divided
½ tsp olive oil
Directions
1In a large mixing bowl, combine 1 cup (250 mL) very warm water (120°F to 130°F/50°C to 55°C) with salt and yeast.
2Add 1 cup (250 mL) flour and mix with a wooden spoon until a loose batter forms.
3Add another 2 cups (500 mL) flour and mix a few min. more, until a ragged batter forms.
4If dough feels too stiff, add more water, 1 tbsp (15 mL) at a time, up to 1/3 cup (75 mL).
5Knead for 6 to 8 min. on a countertop dusted with 1/4 cup (60 mL) flour.
6Or place in the bowl of an electric mixer using the dough hook, until flour is incorporated and dough is smooth and firm.
7If dough feels sticky, add remaining 1/4 cup (60 mL) flour.
8Shape into a ball and transfer dough to a deep, oiled bowl.
9Turn dough over a few times until well coated in oil.
10Cover loosely with plastic wrap or a tea towel.
11If making ahead, you can refrigerate overnight at this point.
12Allow dough to rise in a warm place for 2 hrs. until doubled in size.
13Punch down dough and divide evenly into 2 pieces.
14On a well-floured surface, roll each crust out to a 12-in. (30 cm) circle.
15Roll to about 1/8 to 1/4 in. (3 to 5 mm) thick.
Disclaimer
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Personal Note
Personal Note