Basic Pizza Dough
This recipe is for a long, slow refrigerated rise. For a quicker rise, you can leave the dough in a warm spot for two to three hours, but it will have a slightly compromised texture and flavor.
- Total Time:
- Yield: Makes enough for three 9-by-13-inch pies
Photography: Roland Bello
- 4 cups unbleached bread flour, plus more for dusting
- 1 1/2 teaspoons instant dry yeast, preferably SAF-Instant or Fleischmann's RapidRise
- 1 3/4 cups filtered or bottled water, room temperature
- 2 1/4 teaspoons coarse salt
- 1 tablespoon extra-virgin olive oil, plus more for brushing and bowl
In a large bowl, whisk together flour and yeast. Slowly add water, mixing with a wooden spoon until incorporated. Stir in salt and oil. (The dough will be lumpy and raggedy.) Brush with oil. Cover bowl with a dry kitchen towel and let rest 1 hour.
Turn out dough onto a floured surface and pat with flour. (Flour hands while you work.) Holding two opposite sides, pull dough until about 1 foot long, then fold back onto itself and pinch ends together. Repeat 4 more times, rotating dough each time to stretch alternate sides, until it feels smooth.
Place dough in a well-oiled large bowl; brush with oil. Cover with plastic wrap and let rise in refrigerator until doubled in bulk, at least 24 hours and up to 48 hours.
Turn out dough onto floured surface. Cut into 3 equal parts; form into balls. Brush with oil; cover. Let rest 1 hour.
Place dough on fists and use knuckles to begin stretching dough from middle, rotating it slightly as you work. Set on surface and continue to stretch from all sides to form a rough 10-by-14-inch rectangle.
Transfer dough to a lightly oiled 9-by-13-inch rimmed baking sheet. Pull edges to fill pan.