Basic Pizza Dough

This fluffy, bubbly, chewy crust is my perfect pizza dough recipe. Use it to make one large or two medium sized pizzas.

Prep Time1 20

Cook Time10

Total Time1 30

Servings: large pizza

Author: Kathy Patalsky

Ingredients

1 packet of yeast (equal to 2 ¼ teaspoon or 7g)
2-3 tsp extra virgin olive oil
1 tsp sea salt
3 Bob's Red Mill Artisan Flour, plus additional for rolling out dough
1 cup warm water
1 tsp sugar (coconut sugar used)

Instructions

Add the yeast, water and sugar to a small bowl. Stir briskly to dissolve yeast. Keep stirring until the water is thick and cloudy and all yeast clumps are dissolved. Let the yeast mixture sit for five minutes.
Add the flour, salt and oil to a large mixing bowl. Stir to combine.
Add in the yeast liquid a little bit at a time while folding with a large spoon. When all the liquid is added, keep folding with the spoon until the dough is sturdy enough to knead. Knead in the bowl for about a minute to smooth out the dough.
Place the dough ball in the center of the bowl and cover the bowl with a clean dish towel. Set in a warm spot in your kitchen.
Allow the dough to rise for just about an hour, or until it has about doubled in size.
Ready for pizza making: preheat oven to 450-500 degrees. Have your pizza pan ready.
Grab your dough bowl. Punch out the dough and break into two pieces if making medium sized pizzas. If making one large pizza, keep ball in one piece. On a floured surface, roll out dough a bit. Then use your hands to press out or toss out the dough to the desired size. Try to keep the edges of the dough nice and thick for fluffy crust edges.
When the dough is ready, place it on your pizza pan. Add sauce and toppings. Bake at 450-500 for about 7-10 minutes - or until the edges blacken and bubble. Cook time will also depend on how thin you rolled out your dough - so keep an eye on it. Kitchen Safety! Always use extreme caution when working with a super hot oven. Wear sturdy oven mitts and just be careful.

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