Pizza Dough

Pizza Dough

This dough is easily doubled and freezes well. Just spray the inside of a Ziploc bag, insert the ball of dough, squeeze the air from the bag, seal and freeze.


1/2 cup warm water (105 to 110 degrees F)

2 teaspoons active dry yeast

2 cups all-purpose flour, plus more for kneading

1 teaspoon salt

3 tablespoons olive oil, plus more for bowl/bag


Day 1:

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl or bag and turn the dough to coat with the oil. If using a bowl, cover the bowl with plastic wrap. Put in fridge.

Day 2:

Let dough stand in warm area until it has doubled in size. Punch the down dough and form into ball. Work dough out on pizza pan, careful as you stretch. Put on sauce and toppings. Bake at 425° for 12-15 minutes.

Adapted from Evan Kleinman.


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