Basic pizza dough
This dough makes enough for two pizzas, so you can freeze half the dough for another day (see Notes). Unlike other bread dough, pizza dough needs to rise only once. After rising, simply punch it down, then let it rest for 15 minutes before rolling or stretching to the desired shape. You can also roll out and partially bake the shells and let them cool completely. Store them in a zippered bag in the refrigerator up to 1 week to top however you like and then finish baking until the crust is golden.
1½ cup(s), warm (105-115°F)
2¼ tsp, or 1 package
- 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.
If you freeze it, thaw it in the refrigerator overnight, or on the counter for 1 1/2 hours. If you like, you can let the dough rise in a floured zip-close freezer bag in the refrigerator overnight. You’ll find it easiest to roll out or stretch bread dough when it’s at room temperature.