Basic Pizza Dough
1 Tablespoon active dry yeast
3/4 cup plus 2 tablespoons lukewarm water
1 Tablespoon sugar
2 3/4 cups all-purpose flour (approx.)
1 teaspoon salt
1-2 tablespoons olive oil
In a small bowl, dissolve the yeast in the water and & sugar. Let stand until slightly foamy on top, about 10 minutes.
In a small mixing bowl, stir together the flour and the salt and form into a mound. Make a well in the center and add about a half of a tablespoon of olive oil and the yeast to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms. (personal note, I only add about 2 cups of the flour at first. And then after a dough forms, I add more flour as I knead the dough. I add flour until the dough isn't sticky)
Transfer the dough to a lightly floured work surface. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. As you work, sprinkle additional flour on the work surface to prevent sticking. Form the dough into a ball.
Brush the inside of a large bowl with the remaining olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled, about 1-2 hours.
Turn dough out onto a lightly floured work surface. Punch the dough down and, using your hands, begin to press it out gently into the desired shape. (my dough turns out better when I do this instead of using a rolling pin, though I'm not very good at it) Then place one hand in the center of the dough and pull, lift and stretch the dough with the other hand, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch for a crusty base and 1/2 inch for a softer one. Flip the dough over from time to time as you work with it. The dough should be slightly thinner in the middle than at the edge. Lift the edge of the pizza to form a slight rim.
Transfer the dough to a baking stone or sheet and cover with a kitchen towel and let rise again until almost doubled, 20 minutes. Top and bake as directed in individual recipes. (we like to brush the dough with olive oil before topping)
3/4 cup plus 2 tablespoons lukewarm water
1 Tablespoon sugar
2 3/4 cups all-purpose flour (approx.)
1 teaspoon salt
1-2 tablespoons olive oil
In a small bowl, dissolve the yeast in the water and & sugar. Let stand until slightly foamy on top, about 10 minutes.
In a small mixing bowl, stir together the flour and the salt and form into a mound. Make a well in the center and add about a half of a tablespoon of olive oil and the yeast to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms. (personal note, I only add about 2 cups of the flour at first. And then after a dough forms, I add more flour as I knead the dough. I add flour until the dough isn't sticky)
Transfer the dough to a lightly floured work surface. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. As you work, sprinkle additional flour on the work surface to prevent sticking. Form the dough into a ball.
Brush the inside of a large bowl with the remaining olive oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled, about 1-2 hours.
Turn dough out onto a lightly floured work surface. Punch the dough down and, using your hands, begin to press it out gently into the desired shape. (my dough turns out better when I do this instead of using a rolling pin, though I'm not very good at it) Then place one hand in the center of the dough and pull, lift and stretch the dough with the other hand, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch for a crusty base and 1/2 inch for a softer one. Flip the dough over from time to time as you work with it. The dough should be slightly thinner in the middle than at the edge. Lift the edge of the pizza to form a slight rim.
Transfer the dough to a baking stone or sheet and cover with a kitchen towel and let rise again until almost doubled, 20 minutes. Top and bake as directed in individual recipes. (we like to brush the dough with olive oil before topping)
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