Puffy Pizza Dough

A simple, tasty pizza dough recipe. If possible, refrigerate the dough 2 -3 days before baking (optional).  This naturally ferments the dough and brings a nutty, complex flavor to the dough. Of course, this is optional: sometimes it’s not possible to think ahead!

  • 2 ¼ teaspoons active dry yeast
  • ½ teaspoon sugar 
  • 1 ½ cups lukewarm water
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil 
  • 3 ⅓ cups all purpose flour 

In a large bowl, dissolve the yeast and  sugar in water, and let sit for 10 minutes. Add the oil and stir

If using instant yeast, sprinkle yeast into the water, add sugar and the oil to the water, then proceed immediately to the next step.

Put flour in the bowl of a stand mixer, sprinkle in the salt, mix then pour in the yeast mixture, mix to combine, then knead for 8 minutes on medium with a dough hook. 

Divide dough into two balls, approx 375 grams each. Turn balls under a few times, pinching seam underneath. Place on floured board, brush top of each ball with olive oil, cover with a tea towel, and let rise until double, about 45 minutes. 

Preheat oven to 500 degrees F. Add toppings.

Bake pizza until the cheese and crust are golden brown,, anywhere from 7-15 minutes, depending on the toppings.

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