How to Make Pizza Dough

Flour your hands and the counter.

Take the dough out of the bowl and set it on the counter.

Use the heel of your hand to push and stretch the furthest edge away from you, then fold it back on top of the rest of the dough.

Turn it 90° and repeat for about 10 minutes until the dough is smooth, soft, and elastic.

Whenever the dough becomes too sticky, sprinkle flour on the counter and on your hands.

To check if kneading is done, press on the dough with two fingers; if the indentation stays, you're done kneading.

Use a floured pastry bench scraper to divide the dough in half and form two balls.

Lightly coat each ball with oil and place them in medium-sized bowls, turning to coat with oil.

Wrap the bowls tightly with plastic wrap and let the dough rise in a draft-free area at 75-85°F for about 1 and 1/4 hours or until doubled in size.

After rising, press two fingers about half an inch into the dough to check readiness; if the indentation remains, it's ready.

Flour the counter and your hands, remove the dough from the bowl, and form it into a smooth mound.

Use a few gentle punches to deflate the dough, then pinch and press it out into a circle.

Stretch gently to avoid tearing until it's about 9 inches in diameter.

Pick the disc up periodically to prevent sticking to the counter.

Optionally, use a rolling pin for a more uniform crust.

Top with sauce and your favorite ingredients, and remember to fully preheat your oven for a crispy crust.

Equipment Needed

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