Pizza Dough

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Picture of Pizza Dough Recipe Photo: Pizza Dough Recipe
Rated 5 stars out of 5
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Total Time:
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Yield:
3 pizza crusts
Level:
Intermediate
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Ingredients

Directions

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

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Newest Ratings and Reviews

Read all 206 reviews

  • on March 02, 2013

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    I generally like Tyler's recipes but this one is not his greatest. I make pizza dough often. I'm not stuck with one recipe and I tried this one despite there were some things that bothered me from the get go. First and foremost, calling for 00 flour without discussing it was a mistake. I live just outside of NY and I can find 00 flour but it's not common (and not in most supermarkets I've visited in the US. So, I assume that most people that reviewed this recipe more likely used bread flour or AP flour.
    I did use 00 flour. The salt content (if you used kosher is about right. Kosher salt by volume is about 20% less salt than table or sea salt.
    The dough came out ok. If I could guess what was missing, I'm going to say the rise time was too short. I generally make dough the day before and give an overnight rise. So, nothing special and minus one star for calling for 00 flour and not discussing options


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  • on February 18, 2013

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    Very tasty and easy to make. It rolled out thin and baked up crisp and light!

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  • on February 08, 2013

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    Way to salty! Other than that great. Easy to make delicious fresh flavor. I halved the salt the second time I made it and it was perfect.

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