Every baker has a favorite pizza recipe, and this one is mine. This is one of the easiest pizza doughs you can make, and it can be used for calzones, too.
Recipe information
Yield
makes enough dough for 4 individual pizzas
Ingredients
Preparation
Step 1
Using a stand mixer fitted with a dough hook attachment, mix the yeast, flour, and salt on low speed for 2 minutes, then gradually add the 1 1/2 cups water. Increase the speed to medium and mix for 5 minutes, then return to low speed for another 2 minutes to start the creation of gluten. Add up to 1/2 cup more water as needed to make a dough that pulls away from the walls of the mixer bowl and is slightly tacky to the touch. (The ambient humidity will affect how much water is needed.)
Step 2
On a lightly floured board, form the dough into a ball. Place in an oiled bowl and turn the dough to coat it with oil. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place until doubled in bulk, about 2 hours. For additional flavor, put the dough in a sealed container and let bulk overnight in the refrigerator. Allow dough to come to room temperature (about 1 hour) before punching down and forming into a ball. Punch it down, then empty the dough out onto a lightly floured board, form into a ball, and cut it into 4 equal pieces. Shape each piece into a ball by gently stretching then rolling the ball and tucking the dough under on the bottom. (Bakers refer to this as the bread’s “belly button.”) Set each ball on a well-floured baking sheet and lightly brush the top of each ball with olive oil. Cover loosely with a towel or plastic wrap. Let rise for at least 1 hour, until doubled in size. Refrigerate if not using immediately. Or, place each ball of dough in an oiled self-sealing plastic bag and refrigerate for up to 3 days, or freeze for up to 1 month. Allow refrigerated dough to stand at room temperature for 1 hour before using. Thaw frozen dough in the bag at room temperature until dough warms up and has risen to almost twice its size.
