Foolproof Pizza Dough
This pizza dough recipe is foolproof.
By Charlyne Mattox
Be sure to knead the dough the full 2 to 3 minutes. This helps the gluten form, which will prevent the dough from tearing when shaping it.
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- Yields:
- 1 serving(s)
- Total Time:
- 1 hr 40 mins
Ingredients
- 4 tsp.
olive oil, plus more for bowl
- 2 c.
all-purpose flour, spooned and leveled, plus more for work surface
- 2 tsp.
sugar
- 2 tsp.
kosher salt
- 1 tsp.
dry active yeast
- 3/4 c.
warm water (between 110°F and 115°F)
Directions
- Step 1Lightly oil a bowl. Place flour, sugar, salt, and yeast in a food processor fitted with the plastic blade; pulse to combine, 3 to 4 times. Add oil and water and process until a ball of dough forms, about 30 seconds.
- Step 2Transfer to a floured work surface and knead until a smooth and slightly elastic ball forms, 2 to 3 minutes. Transfer to prepared bowl and cover with a dish towel. Let sit until doubled in size, 1 to 1 1/2 hours.
Dough may be refrigerated overnight, if desired. If refrigerated, let sit at room temperature 1 1/2 to 2 hours before using.
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