Ingredients Jump to Instructions ↓

  1. 1 package active dry yeast

  2. 1 cup warm water (110 degrees F)

  3. 1 1/2 tablespoons extra-virgin olive oil

  4. 1 1/2 teaspoons salt

  5. 2 1/2 to 3 cups all-purpose flour plus more, if necessary Tomato sauce Fresh grated mozzarella cheese Goat cheese Chunk Parmigiano-Reggiano Fresh herbs ( basil , oregano , thyme , chives , parsley ) Sauteed wild mushrooms Duck confit Slices pepperoni Salami Pepperoncini Roasted peppers Pitted olives Caramelized onions Cooked, crumbled sausage Sauteed spinach

Instructions Jump to Ingredients ↑

  1. Basic pizza dough by hand method: Toppings: Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven. In a large bowl, combine yeast with water, olive oil, salt and stir well to proof . After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough . Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes. Then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel. Top with desired toppings. Place pizzas in the preheated oven and cook, for about 10 to 15 minutes.


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