Basic Pizza Dough
Enough for two 12-inch Pizzas
This dough can be prepared in a food processor or standing mixer or by hand with a wooden spoon. The food-processor method is the fastest and is my first choice. Shaping the dough is best done by hand. If the dough is too elastic and won't stretch as much as you would like, let it rest for five to ten minutes and try again. One 12-inch pizza is enough for a main course for two people or an appetizer or snack for four.
Ingredients:
- 1 ¼ cups warm water (105-115 degrees F)
- 1 teaspoon active dry yeast (1/2 envelope)
- 2 tablespoons extra-virgin olive
- 3 ½ cups unbleached all-purpose flour
- 1 ½ teaspoons salt
- Cornmeal for sprinkling
Preparation:
-
To make the dough in a food processor:
Pour the water into the work bowl or a food processor fitted with the metal blade. Add the yeast and oil and process for several seconds until smooth. Add the flour and salt and process until the dough comes together in a ball, about 30 seconds.
To make the dough by hand:
Combine the water, yeast and oil in a large bowl, using a wooden spoon. Add the flour and salt and continue to stir until the dough comes together. Turn the dough out onto a floured surface and knead until smooth and elastic, about minutes.
To make the dough in a standing mixer:
Combine the water, yeast and oil in the large bowl of a mixer fitted with the paddle attachment. Stir in the flour and salt. When the dough comes together, replace the paddle attachment with the dough hook. Knead until the dough is smooth and elastic, about 4 minutes. - Turn the dough into a lightly oiled large bowl and cover with a damp cloth. Let rise until the dough is puffy and has almost doubled in bulk, about 1 hour. Divide the dough in half and place each half in a separate lightly oiled medium bowl. Let it rise, covered, for 20 minutes. (The dough can be refrigerated in separate airtight container overnight or frozen for up to 1 month. Bring to room temperature before rolling out.)
- Lightly sprinkle a pizza peel or large rimless baking sheet with cornmeal,. Flatten 1 dough ball into an 8-inch disk. Pat the disk several times to level out the dough. Slowly rotate the disk, stretching the dough to the side as you turn it. Thin the edge by flattening and stretching it with your fingertips. The circle of dough should have a diameter of about 12 inches
- Top and bake the pizza as desired. Repeat with the second dough ball.