Pizza Dough
- Yield: 6 servings
- Prep: 20 mins
- Cook: 0 mins
Ingredients
- 1 3/4cups warm water
- 1 1/2teaspoons active dry yeast
- 2teaspoons sugar
- 2tablespoons olive oil, plus more for coating dough
- 1 1/2teaspoons salt
- 4 1/2 to 5 cups bread flour (or high-gluten flour, such as King Arthur’s Sir Lancelot)
Instructions
- Combine warm water, yeast and sugar in the bowl of a mixer. Stir to combine. Let stand until the mixture foams, about 5 minutes. Stir in 2 tablespoons olive oil, salt and flour. Mix, using a dough hook, just until dough comes together, 1 to 2 minutes.
- Remove bowl from mixer, cover, and let stand 20 minutes.
- Return bowl to mixer and knead dough, using a dough hook, until surface is smooth and it springs back when you poke it, about 5 minutes. Dough will be very stiff.
- Roll dough in a ball, put it in a clean bowl, and brush lightly with olive oil. Cover and refrigerate overnight.
- Remove dough from refrigerator and let stand at room temperature at least 4 hours before you plan to use it.
- Place dough on a board. Knead it just enough to punch the air out. Divide it into six pieces. (Smaller pieces are easier to work with.) Flatten each piece into a disk on a cutting board and cover with a cloth until you’re ready to use them.
Nutritional Info *per serving
- Glycemic Load 1
- Calories 420
- Fat 6g
- Saturated Fat 1g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 3.5g
- Cholesterol 0mg
- Sodium 590mg
- Potassium 110mg
- Carbohydrate 76g
- Fiber 3g
- Sugars 2g
- Protein 13g
- Trans Fat 0g
- Vitamin A 0%
- Vitamin C 0%
- Calcium 2%
- Iron 25%
