Pizza Dough
- Level: Intermediate
- Yield: Three 13-ounce balls of dough
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 649
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 128
- Dietary Fiber
- 5
- Sugar
- 0
- Protein
- 18
- Cholesterol
- 0
- Sodium
- 678
- Total: 3 hr 15 min
- Prep: 15 min
- Inactive: 3 hr
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
Directions
- 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.