This dough can be used not only for pizza, but for other breads like dinner rolls or garlic knots. For this recipe, I’ll cover how to mix, roll, and oven bake the dough to prepare for a pizza, to which you can add all of your favorite toppings!
Ingredients: (makes two medium pizzas)
- 1 1/4 tsp active dry yeast
- 1/2 tsp sugar
- 1/4 cup hot water (filtered)
- 3 1/2 cups all purpose flour (plus additional for rolling)
- 2 tsp salt
- 1/4 cup olive oil
- 1 cup room-temperature water (filtered)
In the bowl of a stand mixer, whisk together yeast, sugar, and hot water. Let stand until foamy, about 5 minutes.
Next add the flour and salt to the bowl of the stand mixer and with the dough hook attachment, mix on low until salt is distributed evenly, about 30 seconds. Turn up the speed to medium while pouring in the olive oil and room-temperature water. Mix until a dough ball forms, about 5 minutes.
On a clean surface, fold the dough into a nice round ball with the seam on the bottom. Place dough ball back into mixing bowl and cover tightly with either plastic wrap or a damp towel. I use a rubber band to secure covering. Place in a warm dry area and let rise, about 2 hours.
If using dough the next day, place in the refrigerator covered after this step until ready to use. When ready to use, bring the dough back to room-temperature before rolling out.
When dough has doubled in size, preheat oven to 450ºF and divide dough into two equal parts. Begin rolling out dough on a lightly floured surface, shaping as you roll. I like to use a marble rolling pin, as I’ve found the weight and smooth surface is ideal for sticky doughs.
Once your dough is rolled out, place it on your pizza stone or baking sheet and bake about 12-15 minutes. Take the dough out, flip it upside down, and add toppings. Bake for an additional 15-20 minutes with toppings, or until crust is golden brown.