Pizza Dough

• Level: Easy 
• Yield: 2 (14-inch) pizza crusts 
• Total: 1 hr 30 min 
• Prep: 20 min 
• Inactive: 1 hr 10 m

Notes: salt the pan 

Ingredients 

3 1/2 to 4 cups bread flour, plus more for rolling 

1 teaspoon sugar 

1 envelope instant dry yeast 

3 teaspoons kosher salt 

1 1/2 cups water, 110 degrees F 

2 tablespoons olive oil, plus 2 teaspoons 

Directions 

1. Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
2. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Cook’s Note 

Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust. 

Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for at least 30 minutes, preferably an hour. If you don’t have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures. 

Bake pizza: Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese