How to Make Pizza Dough

Add 1/2 cup lukewarm water to a bowl.

Sprinkle 2 teaspoons of dry active yeast and 1 teaspoon of sugar on top of the water.

Gently stir the mixture and let it sit for about 15 minutes until foamy.

In a large bowl, combine 1 1/2 pounds of high-protein bread flour, 1 tablespoon of extra virgin olive oil, and 2 teaspoons of kosher salt.

Incorporate the ingredients and then dump the mixture onto a counter to knead.

Knead the dough until it becomes smooth and less sticky, using body weight to push and pull the dough.

Round the dough by folding it over to create a smooth surface, then place it back in the bowl and cover it to rise until doubled in size.

After rising, gently touch the dough to check if the indentation stays, indicating it's ready to divide.

Sprinkle flour on the counter and scoop the dough out to divide it into larger and smaller pieces for pizzas.

Round each piece of dough to create a smooth surface, pushing out air bubbles.

Cover the rounded dough balls with a plastic food storage bag and let them rest until they rise to about one and a half times in size.

Once rested, sprinkle flour on hands and counter to stretch the dough.

For larger pieces, create a ridge around the outside and press down the inside to form the crust, then stretch from the center outwards.

Place the stretched dough onto a wooden peel dusted with flour or cornmeal, ensuring it fits the size of the peel.

For smaller pieces, stretch the dough by hand and place it directly in an oiled pan, leaving a raised edge for the crust.

These smaller pizzas can be topped and baked directly without additional rising, or they can be baked in a 400-degree oven.

Equipment Needed

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