Traditional Pizza Dough
Enjoy the classic taste of traditional pizza crust with a touch of garlic and basil! A delicious dough for any type of pizza.
Ingredients
Method
- In a large bowl, combine 1 cup flour, yeast, sugar, salt, and optional herbs. Stir in olive oil and warm water. Gradually add another cup of flour, then additional flour as needed (up to ⅓ cup more) until a cohesive, slightly sticky dough forms and pulls away from the sides.
- Transfer dough to a generously oiled bowl, turning to coat. Cover and let rise in a warm place for 30 minutes, or until doubled. Preheat oven to 425°F (215°C).
- Gently deflate dough and knead briefly (3–5 turns) on a lightly floured surface. Shape into a 12-inch circle and transfer to a parchment-lined pizza pan. Form the crust edge as desired.
- Brush the surface lightly with olive oil and prick the center with a fork to prevent bubbling. Add toppings and bake 13–15 minutes, or until crust is golden and toppings are bubbling. Slice and serve.
Notes
All-purpose flour yields a softer crust; bread flour creates a slightly crispier exterior.
Active dry yeast may be used in equal amount (proof first in warm water if preferred).
Dough may be refrigerated for several days or frozen up to 1 month after rising.
Active dry yeast may be used in equal amount (proof first in warm water if preferred).
Dough may be refrigerated for several days or frozen up to 1 month after rising.
