No-Fuss Pizza Dough
- Level: Easy
- Yield: enough dough for 2 pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 936
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 155
- Dietary Fiber
- 10
- Sugar
- 5
- Protein
- 27
- Cholesterol
- 0
- Sodium
- 810
- Total: 2 hr (includes rising times)
- Active: 15 min
Ingredients
1 cup tepid water
3 tablespoons extra-virgin olive oil, plus more for oiling the bowl
2 teaspoons sugar
1 1/2 teaspoons kosher salt
3 cups all-purpose flour, plus more for kneading
2 1/2 teaspoons active dry yeast (1 package)
Directions
- Stir together the water, oil, sugar and salt in a liquid measuring cup until the sugar dissolves. Whisk the flour and yeast in a large bowl, make a well in the center, and add the liquid mixture. With a wooden spoon or your hand, gradually stir the flour into the liquid to make a rough dough. Pull the dough together into a ball. Turn onto a work surface dusted with flour. Knead until the dough is smooth and elastic, about 10 minutes, using a little flour if necessary to keep it from sticking.
- Shape the dough into a ball. Put it in a large, lightly oiled bowl and turn it to coat with the oil. Cover the bowl with plastic wrap and let rise until double in size, about 1 hour. Punch the dough down, knead briefly, shape it into a ball, cover, and let rise until soft and puffy, about 45 minutes more.