Ingredients Jump to Instructions ↓

  1. This dough recipe works great for thick crust pizzas and calzones

  2. 1 package active dry yeast

  3. 3/4 cup warm water, about 110 degrees F

  4. 1 teaspoon sugar

  5. 1 tablespoon extra-virgin olive oil

  6. 1 3/4 cups all-purpose flour , plus extra for kneading

  7. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.

  2. In a large mixing bowl, whisk together flour and salt.

  3. With a rubber spatula , gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.

  4. Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.

  5. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.

  6. Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

  7. Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.


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