The Best Pizza Dough
Make this pizza with leftovers from the butternut pasta in recipe 1 of the butternut trilogy series.
Servings: 8 people
Calories: 159kcal
Ingredients
- 1 cup warm water 105°F - 110°F
- 1 packet of active dry yeast
- 1 teaspoon sugar
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons Kosher salt
- 2 1/2 to 3 cups 00 flour or all-purpose flour
Instructions
- In a large bowl, dissolve the yeast and sugar in the warm water for five minutes.
- Add the oil, salt, and then gradually add in the flour while stirring with a spoon.
- Knead the dough in the bowl for a few minutes, adding additional flour if the dough is too sticky.
- When the dough is shiny and smooth, rub olive oil over the dough and on the inside of the bowl. Cover with a clean cloth or plastic wrap and let the dough rise in a warm area for 1 hour.
- After the dough has risen, punch it down and knead for a few minutes more. If making two smaller pizzas, divide the dough in half and form two dough balls. Cover the dough once more for 15 minutes.
- Lightly flour a work surface. Start rolling and stretching out the dough to your desired shape.
- Slide the dough onto a sheet pan or pizza pan. Add your toppings and bake at 450°F until done (10-15 mins.).
Notes
This recipe can also be made in a stand mixer. Use a dough hook and mix on low speed for 5 minutes.
The quantity of flour needed can vary quite a bit depending on a number of environmental factors. You want the dough just past sticky.
Cornmeal can be added to the sheet pan or pizza pan first. To prevent the dough from sticking.