Servings 3 (12-inch) pizzas
Ingredients
- 1 1/4 cups hot water (about 110°F)
- 1 teaspoon sugar
- 1 Tablespoon active dry yeast
- 3 1/3 cups all-purpose flour
- 2 teaspoons kosher salt
- Extra flour for dusting work surface
Instructions
- In a large bowl, whisk together the hot water, sugar and yeast. Let sit for 10 minutes.
- Mound the flour on your work surface and sprinkle in the salt. Use a fork to incorporate the two ingredients then form a large well in the center of the flour.
- Pour the dissolved yeast mixture into the center of the well and then little by little, use a fork to pull flour from the well into the center. Continue until mixture begins to thicken.
- Using your hands, begin kneading the dough until it comes together. Continue kneading until all of the flour has been incorporated evenly into the dough. Shape it into a ball.
- Place the dough into a greased bowl and cover it with a greased piece of parchment paper. Let it rest for one hour in a warm, dry place until it doubles in size.
- Knock down the dough on your floured work surface then cut it into the desired amounts.
- Place the dough onto a greased cookie sheet and cover it again with a damp towel. Let the dough rise a second time for one more hour.
- Knock down the dough sections a second time then roll it into the desired shape, top it with your desired toppings and bake it in a 500ºF oven until golden brown.
Notes
- “Knocking down” the dough refers to throwing it firmly against your work surface while holding on to one end. Fold the dough in half, then do it again. This helps to evenly distribute the yeast.
- Adding a tablespoon of flour to the yeast while it’s dissolving will make for a better rise (better rise = better dough).
- Knead the dough thoroughly. Kneading the dough helps develop the gluten and creates a chewy texture.
- Let the dough rise in a warm place. The warmer the environment, the faster the dough will rise.
- Adjust the thickness of the crust to your liking by rolling it thinner or thicker.
- Make-ahead: After kneading and dividing the dough, let it rise in the fridge overnight or up to 24 hours. When you're ready to use it, let it come to room temperature for about 30 minutes, shape it, and let it rise for an additional 15-20 minutes before adding your toppings.
- Freeze: If you want to freeze the pizza dough, wrap each portion tightly in plastic wrap or resealable freezer bags and label them with the date to keep track of freshness. You can store the pizza dough in the freezer for up to 3 months. To use frozen dough, let it thaw overnight in the refrigerator or for a few hours at room temperature, and then let it come to room temperature for about 30 minutes before shaping and baking.
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