Basic Pizza Dough
- Total Time
This dough makes enough for two pizzas, so you can freeze half the dough for another day.
water1 ½ cup(s), warm (105-115°F)
yeast2 ¼ tsp, or 1 package
olive oil1 Tbsp
all-purpose flour4 ¼ cup(s)
table salt1 ½ tsp
- Combine the water and sugar in a 2-cup measuring jug. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in the oil.
- Combine the flour and salt in a food processor. With the machine running, scrape the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic.
- Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.
- Punch down the dough, then cut in half. Refrigerate or freeze in floured zip-close freezer bags at this point or use as directed in the recipe. Yields 1/12 of dough per serving.