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Basic Pizza Dough

Basic Pizza Dough

This dough is a cinch -- give it time to rise and a couple of kneads and it's done! You can store it in an oiled bowl, covered with plastic, in the refrigerator for up to 2 hours.

Everyday Food, March 2010 http://www.marthastewart.com/332275/basic-pizza-dough
3.871795
Rated
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  • Prep Time 10 minutes
  • Total Time 10 minutes plus resting
  • Yield Makes 2 pounds

Ingredients

    • 2 packets (1/4 ounce each) active dry yeast
    • 2 tablespoons sugar
    • 1/4 cup olive oil, plus more for bowl and brushing
    • 2 teaspoons coarse salt
    • 4 cups all-purpose flour (spooned and leveled), plus more for work surface

Directions

  1. Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  2. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

Cook's Note

To freeze, you can wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

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