Classic Pizza Dough

Name: Classic Pizza Dough
Prep time: 10 min
Total time: 15 min
Yield: Makes enough for 1 pizza
Ingredients: 2/3 cup warm water (110 degrees); 1/4 teaspoon active dry yeast (not rapid-rise); 1 3/4 cups unbleached bread flour, plus more for dusting; 1 1/2 teaspoons kosher salt; 1 teaspoon sugar; 1 tablespoon extra-virgin olive oil, plus more for bowl

Recipe photo courtesy of Paola + Murray

An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually improves over time with the slow fermentation, yielding a crust with complex flavor and texture. It makes an excellent canvas in our Classic Margherita Pizza, Grilled-Asparagus, Tomato, and Fontina Pizzette, and Roman-Style Thin-Crust Pizzas.

Source: Martha Stewart Living, May 2018

15 mins 10 mins Makes enough for 1 pizza

Total Time Prep Yield

Ingredients

2/3 cup warm water (110 degrees)
1/4 teaspoon active dry yeast (not rapid-rise)
1 3/4 cups unbleached bread flour, plus more for dusting
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1 tablespoon extra-virgin olive oil, plus more for bowl

Directions

1. Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

Cook's Notes

Bread flour contains more gluten than all-purpose, giving this dough an especially chewy texture, ideal for thin crusts.

Properly proofed dough doesn't need much manhandling. Press and stretch it out from the center with your fingertips, turning it periodically to keep the shape round and the thickness consistent.

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Reviews

How would you rate this recipe?

daniellund2804376

9 FEB, 2019

Added a bit of garlic salt, wonderful!
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Villagesgal3

2 JUN, 2018

I used bread flour and made a thin crust, baked on a cookie sheet on the bbq. Crust was outstanding. I added a bit of garlic powder and a pinch of oregano before forming it into a ball. Will make this my go to pizza crust. I added my own toppings so can't comment on those.
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- maggieschool04
  
  29 NOV, 2018
  
  what temperature do you use I cant find one

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