Pizza Dough

Name: Pizza Dough
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: Three 13-ounce balls of dough
Ingredients: 1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed; One 1/4-ounce packet active dry yeast; 4 cups all-purpose flour, plus extra as needed; 1 1/2 teaspoons fine sea salt; Olive oil, for drizzling

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Level: Intermediate
Total: 3 hr 15 min

Prep: 15 min
Inactive: 3 hr

Yield: Three 13-ounce balls of dough

Level: Intermediate
Total: 3 hr 15 min

Prep: 15 min
Inactive: 3 hr

Yield: Three 13-ounce balls of dough

Ingredients

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1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed

One 1/4-ounce packet active dry yeast

4 cups all-purpose flour, plus extra as needed

1 1/2 teaspoons fine sea salt

Olive oil, for drizzling

Directions

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Watch how to make this recipe.

Put the water in a small bowl. Add the yeast and stir until dissolved.
In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.