Classic Pizza Dough
WHY THIS RECIPE WORKS
Kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. We found that our dough only needed an hour or so to double in size at room temperature, though refrigerating it gives a good make-ahead option.
INGREDIENTS
- 2 cups plus 2 tablespoons (11 ounces) bread flour
- 1 ⅛ teaspoons instant or rapid-rise yeast
- ¾ teaspoon salt
- 1 tablespoon olive oil
- ¾ cup warm water (110 degrees)
BEFORE YOU BEGIN
This recipe can easily be doubled. It was developed for use in our Cast-Iron Skillet Pizza Margherita recipe.
INSTRUCTIONS
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Pulse flour, yeast, and salt together in food processor to combine, about 5 pulses. With processor running, add oil, then water, and process until rough ball forms, 30 to 40 seconds. Let dough rest for 2 minutes, then process for 30 seconds longer. (If after 30 seconds dough is very sticky and clings to blade, add extra flour as needed.)
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Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 1 minute. Place dough in large, lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, 1 to 1½ hours. (Alternatively, dough can be refrigerated for at least 8 hours or up to 16 hours.)