We have many recipes for pizza dough, but this is definitely our favorite of the moment. This recipe produces a crisp yet chewy dough that is perfect for just about any topping. We love making it in conjunction with a hot pizza stone for even better results.
- 1 (14 oz.) package of active dry yeast (2-1/4 tsp.)
- 1-3/4 cups unbleached all-purpose flour, divided, plus more for dusting
- 3/4 cups warm water, divided
- 1 tsp salt
- 1/2 Tbsp olive oil
Sir together yeast, 1 Tbsp flour and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes.
Add 1-1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth. Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl. (dough will be slightly wet.)
Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft and elastic, about 8 minutes. Form into a ball, put into a bowl, and dust with flour. Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft free place at warm room temperature until doubles, about 1-1/4 hours.
At least 30 minutes before baking pizza, put stone on oven rack in lower third of oven and preheat oven to 500 degrees F.
To shape dough: Do not punch down. Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet (my note: I form pizza dough on parchment paper sprinkled with cornmeal.) Pat out dough evenly with your fingers and stretch into a 14-inch round, reflouring fingers if necessary. Top pizza with your favorite toppings.
Slide pizza on parchment onto pizza stone. Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13-16 minutes. Transfer pizza to a cutting board and cool 5 minutes before slicing.
