Basic Pizza Dough
Try making this dough the night before to save some
time; double the recipe and freeze half to have on hand
for another meal. All-purpose flour produces a light
crust, and bread flour gives it a chewy texture.
Prep: 40 minutes plus rising Bake: 15 minutes
1,1⁄4 cups warm water (105° to 115°F)
1 package active dry yeast
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons salt
about 4 cups all-purpose flour
or 3,1⁄2 cups bread flour
cornmeal for sprinkling
1. In large bowl, combine 1⁄4 cup warm water, yeast,
and sugar; stir to dissolve. Let stand until foamy, about
2. With wooden spoon, stir in remaining 1 cup
warm water, oil, salt, and 1,1⁄2 cups flour until smooth.
Gradually add 2 cups all-purpose flour or 1,1⁄2 cups
bread flour, stirring until dough leaves side of bowl.
Turn dough onto lightly floured surface and knead
until smooth and elastic, about 10 minutes, working in
enough of remaining 1⁄2 cup flour just to keep dough
3. Shape dough into ball; place in greased large
bowl, turning dough to grease top. Cover bowl loosely
with plastic wrap and let rise in warm place (80° to
85°F) until doubled in volume, about 1 hour.
4. Punch down dough. Turn onto lightly floured
surface and cut in half; cover and let rest 15 minutes.
Or, if not using right away, place dough in greased
large bowl, cover loosely with greased plastic wrap, and
refrigerate up to 24 hours.
5. Sprinkle two large cookie sheets with cornmeal.
Shape each dough half into ball. On one prepared
cookie sheet, with floured rolling pin, roll one ball into
14" by 10" rectangle. Fold edges in to form 1-inch rim.
Repeat to make second pizza. Makes enough dough for
2 large pizzas, 4 main-dish servings each.