Pizza Dough
Bread flour, instant yeast, olive oil, and water come together into a simple Italian pizza dough that is the foundation for any topping combination. Five to eight minutes of kneading develops enough gluten for a chewy, elastic crust that stretches easily without tearing. After a one-hour room-temperature rise, the dough is divided and shaped by hand into rounds. The highest possible oven temperature is the single most important factor for a crisp bottom, as intense heat sets the crust before moisture from the toppings can soften it. Preparing the dough a day ahead and cold-fermenting it in the refrigerator allows the yeast to work slowly, developing complex flavors that a quick rise cannot match. Each batch yields two pizzas roughly thirty centimeters in diameter.
Adjust Servings
Instructions
- 1
Mix flour, sugar, salt, and yeast; add water and olive oil, knead to combine.
- 2
Knead for 5-8 minutes until smooth and elastic.
- 3
Place in an oiled bowl and proof for 1 hour until doubled.
- 4
Divide in two, stretch to desired size, and add toppings.
- 5
Bake at 250°C (or max oven temp) for 10-12 minutes.
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Nutrition (per serving)
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