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Classic Pizza Dough
Credit:
Paola + Murray
Recipe Summary
prep: 10 mins
total: 15 mins
Yield: Makes enough for 1 pizza
Ingredients
Ingredient Checklist
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
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.
Gallery
Classic Pizza Dough
Credit:
Paola + Murray
Recipe Summary
prep: 10 mins
total: 15 mins
Yield: Makes enough for 1 pizza
Gallery
Classic Pizza Dough
Credit:
Paola + Murray
Classic Pizza Dough
Credit:
Paola + Murray
Classic Pizza Dough
Recipe Summary
prep: 10 mins
total: 15 mins
Yield: Makes enough for 1 pizza
Recipe Summary
prep: 10 mins
total: 15 mins
Yield: Makes enough for 1 pizza
prep: 10 mins
total: 15 mins
prep:
10 mins
total:
15 mins
Yield: Makes enough for 1 pizza
Makes enough for 1 pizza
Ingredients
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
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.
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Classic Pizza Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Classic Pizza Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
