Basic Pizza Dough
This easy-to-follow recipe creates a blank canvas for your pizza, allowing you to personalize it any way you want. The dough produces a thin, cracker-like crust that is slightly chewy and, most of all, delicious.
From the book "Lucinda's Rustic Kitchen," by Lucinda Scala Quinn (Wiley).
Mad Hungry, October 2010
Yield Makes 6 individual 6-inch pizzas
- 1/2 cup water
- 1/2 cup milk
- 1 package dry yeast (2 1/2 teaspoons)
- 1/4 teaspoon sugar
- 2 1/2 cups all-purpose flour, plus more for kneading
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 2 teaspoons coarse salt
- Heat the water and milk in a small saucepan over low heat until lukewarm, about 40 seconds. Transfer to a large bowl. Sprinkle the yeast and sugar over the liquid and stir. Let sit until the yeast is dissolved, up to 5 minutes.
- Stir in the olive oil, flour, and salt. Once the dough is combined, knead on a lightly floured surface until the dough is smooth and elastic, 10 to 15 minutes.
- Brush a large bowl with olive oil. Add the dough and lightly brush the top with olive oil. Cover and let stand in a warm place until doubled in size, about 3 hours. Or, place in the refrigerator overnight to rise slowly. Punch the dough down and divide into the appropriate number of portions as directed in the recipe you're following. Place the dough balls on a baking sheet and cover until ready to roll out.
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