There are all sorts of recipes for pizza dough. There’s New York style, Chicago style and Sicilian style to name a few. Over the years after many recipe trials in our family, this is the one everybody agreed on and it can be made with a myriad of toppings.
- 1 ½ cups water
- 2 tbs olive oil – helps in stretching dough
- 2-3 tsp instant dry yeast
- 1-2 tsp sugar – gives dough rich brown color
- 2 tsp sea salt
- 1 ¾ cups bread flour – see note, or
- 1 ¾ cups all purpose flour – see note
- In your mixing bowl, place water, olive oil, flour, sugar and yeast to blend.
- Add salt and continue to mix until the dough pulls away from the bowl. If the dough is wet (sticky), add flour, one TB at a time until the dough pulls away from the bowl.
- If the dough seems too dry, add water one TB at a time until the dough pulls away from the side of the bowl.
- Remove the dough from the bowl and place on a lightly floured surface and knead into a ball.
- Cut the ball in half and place each half in a lightly oiled bowl and cover with a linen towel until doubled in size. This usually takes 40-60 minutes.
- Optionally, age the dough by placing the divided dough balls covered with plastic film in the refrigerator for 12-18 hours.
- Remove from the refrigerator and let rest on the counter for 30-45 minutes before stretching. (This is good when you want to prepare the dough in advance)
- For very thin crispy pizza, use a pastry roller on a well-floured surface to stretch the dough to your preferred size.
Note: Bread flour will make a crisp dough while all-purpose flour will make a softer chewy dough.
This recipe will yield 2 12 or 14-inch pizzas.