Ingredients
- 4 cups bread flour, plus more for rolling. Makes 2 pizzas. (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
- 1 teaspoon sugar
- 1 tablespoon (envelope) dry yeast
- 2 teaspoons kosher salt
- 1 1/2 cups water, 100°F (but start with 1 1/4 cups and add more as necessary)
- 2 tablespoons olive oil, +2 teaspoons
Directions
- Combine the flour, sugar, yeast, and kosher salt in the bowl of a stand mixer and combine (You could also mix by hand, although it’s wicked hard to do). While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball (6 minutes or so). If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. If you have any plans to go arial with this dough, add more water so it spreads when tossed. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about one hour. Turn the duo out onto a lightly floured surface and divide into two equal halves, wrap, and let them rise for 10 minutes, minimum.
- Oh, hey, one more thing: when you make the pizza, roll out the dough, put it on a pizza pan (or stone), add olive oil, spread it all over the surface, and cook it alone for 5-6 minutes at 450 degrees. Makes a huge difference. Or follow the grilled pizza dough recipe.
