Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Warm water - (110 to 115 degrees)

  2. Plus an additional tbspn water - if necessary

  3. 2 1/2 teaspoons 12ml Active dry yeast - (1/4 oz pkg)

  4. 2 cups 125g / 4.4oz All-purpose flour

  5. 1 1/2 teaspoons 7 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon of water if too dry. On a lightly floured surface knead dough about 10 minutes or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)

  2. Put dough in a very lightly oiled deep bowl, turning to coat and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using.

  3. This recipe yields enough dough for four 12- by 6-inch oval pizzas.


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