There’s something especially satisfying about eating pizza when you’ve tossed the dough yourself. Here’s a basic technique you can use to make your next pizza from scratch.
2494 per serving
- 4-1/2 cup bread flour, (use 4 if desired)
- 2-1/4 teaspoons instant or rapid-rise yeast
- 1-1/2 teaspoons salt
- 2 tablespoons olive oil
- 1-1/2 cup water, warm
To make dough in the food processor, pulse 4 cups of the flour, yeast, and salt together in a food process (fitted with a dough blade if possible) to combine.
With the processor running, pour the oil, then water through the feed tube and process until a rough ball forms, 30-40 seconds. Let the dough rest for two minutes then process for 30 seconds longer. If after 20 seconds the dough is sticky and clings to the blade, add the remaining 1/4 cup flour one tablespoon at a time as needed.
Turn the dough out onto a lightly floured counter and form it into a smooth, round ball. Place the dough in a large, lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1/2 hours before using.
Bread Machine Method
To make dough with a bread machine, add ingredients as follows—warm water, olive oil, flour, salt, and then add yeast at the top. Turn machine on and select the dough setting. When the machine beeps, you can roll out the dough onto your pizza stone/pan.
Because of the amount of dough this recipe makes, I can make one large pizza plus an order of cheese bread on the side. For cheese bread, just roll out the dough and brush with olive oil. Sprinkle with garlic salt and Italian cheese blend or mozzarella cheese. Bake at 450 degrees for twelve minutes or until the cheese and dough are a nice golden color. Courtesy of The America's Test Kitchen Baking Book