Pizza Dough

March 26, 2020
Created by Harmons
1 hour 45 minutes
Serves 1 lb, two (12") pizzas, or four (7") pizzas
  • 1/4 cup warm water (110 degrees)
  • 2 1/4 tsp active dry yeast
  • 3 1/4 cups "00" or unbleached all-purpose flour
  • 1 1/2 tsp salt
  • 1 cup water
  • 3 Tbsp extra-virgin olive oil, plus 1 Tbsp for brushing

In a small bowl, add water and sprinkle yeast over water. Let sit, stirring occasionally, until foamy, about 5 minutes.

In a stand mixer, fitted with a dough hook, combine flour and salt and mix to combine. Add water, 3 tablespoons oil, and yeast mixture and knead dough until smooth and elastic, about 5 minutes.

Turn out dough onto a lightly floured surface, knead a few times and place in a well-oiled bowl. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.

About 30 minutes before baking the pizza, place a pizza stone on lowest rack in oven, and preheat oven to 500°.

When dough is ready, use a large knife or a bench scraper to divide it into 4 equal pieces. With lightly floured hands, press out any bubbles that might have formed in dough, and form each piece into a small smooth ball. Place about 4″ apart on a lightly floured surface.

Let rest for 15-20 minutes.

Using a rolling pin or your fingertips, shape the dough into a disc. Or throw the dough into the air in circular movements. Place onto a floured pizza peel or parchment paper. 

Ladle on your favorite pizza sauce, leaving a few inches at the border to form the crust. Add cheese and toppings as desired.  Carefully transfer onto pizza stone (or place parchment directly on stone, if using) and bake until crust is golden brown and cheese is melted, about 8-10 minutes. Serve immediately.