Ingredients
Dry Ingredients
- 2 and 1/2 cups (300 g/10.5 oz) bread flour, sifted (or all-purpose flour – bread flour will yield a chewier crust)
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon instant dry yeast
Wet Ingredients
- 3/4 cup plus 1 tablespoon (195 ml) warm water (about 110°F/43°C)
- Olive Oil (for greasing the bowl)
Instructions
- Combine Dry Ingredients: Place the flour, yeast, sugar, and salt in the bowl of a stand mixer and mix briefly to combine all the dry ingredients evenly.
- Add Water and Mix Dough: Attach the dough hook to the mixer. Pour the warm water into the flour mixture and mix on low speed until the dough begins to come together, about 2-3 minutes.
- Knead Dough: Continue mixing on low to medium speed for about 7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should be slightly sticky; if too sticky, add flour one tablespoon at a time, or add water if too dry.
- First Rise: Lightly grease a large bowl with olive oil and place the dough inside, tossing it to coat with oil to prevent drying. Cover the bowl with plastic wrap and let it rest in a warm place or on the counter for 1-2 hours until the dough doubles in size. Alternatively, refrigerate the dough overnight or up to 24 hours.
- Prepare for Use: If refrigerated, bring the dough to room temperature by leaving the bowl out for 30-60 minutes before shaping. Punch the risen dough slightly to release trapped air and prepare it for shaping into your pizza crust.
Notes
- Using bread flour gives a chewier crust, but all-purpose flour works fine.
- Water should be warm (around 110°F/43°C) to activate the yeast without killing it.
- Refrigerating the dough overnight develops flavor; just allow time to bring it back to room temperature before shaping.
- If dough feels too sticky during kneading, add flour a tablespoon at a time to achieve manageable consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Bread/Dough
- Method: Stovetop
- Cuisine: Italian
