Classic Pizza Dough
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 gets better 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.
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.