Pizza Dough

Also try our other recipes  Taco Pizza

For Dough
  • 1 c. lukewarm water
  • 1 tbsp. granulated sugar
  • 1 packet (2 1/4 tsp.) active dry yeast
  • 3 c. all-purpose flour
  • 2 tsp. kosher salt
  • 2 tbsp. extra-virgin olive oil

For Pizza

  • Extra-virgin olive oil, as needed
  • 1/4 c. coarse cornmeal
  • 1 c. marinara, divided
  • 1 lb. fresh mozzarella, thinly sliced, divided
  • Fresh basil leaves, for garnish
  1. Grease a large bowl with cooking spray and set aside. In a small bowl lukewarm water. Add sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes.
  2. In another large bowl, add flour, salt, and oil. Pour in yeast mixture, then mix with a wooden spoon until everything is combined and a shaggy dough begins to form. Knead against sides of bowl until dough starts to come together, then turn onto your work surface and knead, adding a pinch of flour if needed, until it feels elastic and only slightly tacky, 5 minutes. 
  3. Form into a tight ball, place into your oiled bowl, and cover with a clean dish towel. Let rise in a warm spot in your kitchen until doubled in size, about an hour and a half.
  4. Gently punch down dough, then divide in 2, and roll into balls. At this point, you can freeze one, or make two pizzas. Let dough balls rest as you preheat oven to 500° and grease a large baking sheet with olive oil. Sprinkle all over with half of the cornmeal.
  5. On your work surface, gently flatten one ball of dough and roll with a rolling pin (or stretch with your hands) until about 12” in diameter (as thin as you can). Carefully transfer to prepared baking sheet and brush dough all over with oil. Then, add your sauce to the middle of the dough and spread outwards with a spoon or ladle, leaving about 1” for the crust. Top with slices of fresh mozzarella.
  6. Bake until crust is golden and cheese is melty, about 15 minutes. Top with fresh basil leaves and a drizzle of olive oil.

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