All-Purpose Pizza Dough

Name: All-Purpose Pizza Dough
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 2 pounds dough
Ingredients: 1 1/2 teaspoons active dry yeast; 1 1/2 cups warm water (about 110˚ F); 2 cups bread flour; 1 3/4 cups all-purpose flour, plus more for kneading; 2 teaspoons sugar; 2 teaspoons kosher salt; 2 tablespoons extra-virgin olive oil, plus more for the bowl

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Level: Easy

Total: 1 hr 50 min
Active: 20 min

Yield: 2 pounds dough

Using both all-purpose and bread flours in this recipe is a calculated move to create the perfect pizza texture regardless of toppings. The higher protein content in bread flour allows for stronger gluten development and a nice chew to the cooked crust while the all-purpose ensures a crisp, light edge.

Level: Easy

Total: 1 hr 50 min
Active: 20 min

Yield: 2 pounds dough

Ingredients

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1 1/2 teaspoons active dry yeast

1 1/2 cups warm water (about 110˚ F)

2 cups bread flour

1 3/4 cups all-purpose flour, plus more for kneading

2 teaspoons sugar

2 teaspoons kosher salt

2 tablespoons extra-virgin olive oil, plus more for the bowl

Directions

Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.