Makes Enough for Two Large Pizzas
- ½ cup warm water (about 110°)
- 1 envelope (2 ¼ tsp.) instant yeast
- 1 ¼ cups water, at room temperature
- 2 tbsp. extra-virgin olive oil
- 4 cups (22 oz.) bread flour
- 1 ½ tsp. salt
- olive oil or non-stick cooking spray for greasing the bowl
- Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine.
- Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
- To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes before baking. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
- Working with one piece of dough at a time and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.
- Lightly brush the dough round with olive oil. Spread pizza sauce over the dough round, leaving a 1/2 inch border uncovered. Top as desired. Slide the dough onto the heated pizza stone. Bake until the crust edges brown and cheese is melted, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.
Note: If you only plan on making one large pizza you can easily freeze the
remaining dough for up to several weeks:
- After dividing the dough into two equal portions, wrap each tightly in plastic wrap and store inside a freezer-safe bag. Transfer to the freezer immediately.
- Freeze the dough until it is ready to be used. The day you plan to use the dough, transfer it to the refrigerator in the morning to thaw in time for dinner that evening.
Printed From: www.sweetpeaskitchen.com