Serves 2
Directions
- 1Add warm water to a large mixing bowl.
- 2Sprinkle in the instant yeast and give it a quick stir.
- 3Add the flour, followed by the salt on top of the flour.
- 4Add the olive oil and start mixing everything together with a spoon, fork, or your hands until the flour is fully incorporated and you get a shaggy, sticky dough.
- 5Cover the bowl and let the dough rest for 10 minutes.
- 6Pull the dough out onto the countertop.
- 7Knead the dough for about 5 to 7 minutes by pressing down with the heel of your hand, folding the dough over, and giving it a quarter turn, until it becomes smooth and elastic.
- 8Place the smooth dough into a lightly oiled bowl.
- 9Cover the bowl with plastic wrap, a lid, or a damp towel and let it rise at room temperature for about 90 minutes to 2 hours until it doubles in size.
- 10After the rise, gently punch down the dough to release some gas.
- 11Divide the dough into two equal portions.
- 12Shape each dough ball by tucking the edges underneath to create tension on top.
- 13Let the dough balls rest for 1 hour, or in the fridge if making pizza later (take out 30 minutes beforehand).
- 14Lightly flour your surface and use your fingers to press the dough outward from the center.
- 15Gently stretch the dough to about 14 inches wide.
- 16Top the pizza however you like.
- 17Bake in a 500-degree Fahrenheit oven that has been preheated with a baking stone or steel for about 7 to 10 minutes.
Ingredients
- 4 cups bread flour
- 1.33 cups Warm Water
- 2 tsp salt
- 1 tsp instant yeast
- 2 tsp olive oil
Equipment
large mixing bowlspoonforkplastic wrapliddamp towelpizza stonepizza steelbaking sheet
Tips
- If you don't have bread flour, all-purpose flour is fine.
- Use instant yeast, not active yeast.
- Add salt on top of the flour, not directly into the yeast, to prevent slowing down fermentation.
- Don't worry about kneading initially; the dough is supposed to be shaggy and sticky.
- The 10-minute rest after initial mixing allows flour to absorb water, making kneading easier.
- The goal of kneading is to bring the dough into a smooth ball, not to overwork it.
- If storing dough for more than an hour before making pizza, rest it in the fridge and take it out 30 minutes before to warm up.
- When stretching dough, use fingers to press outward from the center, then let gravity do the work.
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