Pizza Dough

Steven Wolock Italian, Recipes

Enough for 2 medium pizzas.

  • 3 1/2 C bread flour, plus extra if the dough is too wet
  • 1 t sugar
  • 1 envelope instant dry yeast (2 1/4 t)
  • 2 t kosher salt
  • 1 1/2 C water, 110 degrees F, or a bit more if dough is too dry
  • 2 T olive oil, plus extra to oil bowl
  1. Combine flour, sugar, yeast and salt in stand mixer with dough hook
  2. Slowly add water, then add 2 T olive oil
  3. Mix until dough pulls away from bowl, is not too sticky or too dry, and is well kneaded
  4. Form into a ball
  5. Transfer the dough to a large bowl well coated with olive oil and cover with plastic wrap
  6. Let rise until at least doubled in bulk, about 1 to 1 1/2 hours
  7. Punch down dough and divide in 2 equal portions
  8. Form each portion into a ball and refrigerate in sealed plastic bags coated with oil for about 1 1/2 to 2 hours. This refrigeration time can be much longer.
  9. Work each cold dough into a pizza shape