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Handmade Pizza Dough

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This is a basic, white flour dough. If you want to make whole-wheat dough, use a combination of 25 percent whole grain flour and 75 percent all-purpose flour.

Handmade Pizza Dough

1 cup lukewarm water, plus extra as needed
1/4 cup olive oil, plus extra for oiling the bowl
1 teaspoon sugar or honey
1 package active dry yeast (2 1/4 teaspoons)
3 cups unbleached all-purpose flour, plus extra as needed
1/4 teaspoon kosher salt

Place the water, oil and sugar in a large bowl. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. In a medium bowl, combine the flour and salt. Add to the water mixture, 1/2 cup at a time, until well incorporated. If the dough is stiff, add more water. If it is very sticky, add extra flour, 1 tablespoon at a time, until the dough is soft and slightly sticky. Continue to mix until it feels elastic. Turn the dough out onto a well-floured work surface. Knead for just about 1 minute, until it is smooth and easy to work with, adding extra flour to the surface as necessary to prevent the dough from sticking. Do not overwork the dough or it will be tough.

Place the dough in an oiled clean bowl, turn it several times to coat all over with the oil, then drizzle the top of the dough with a little oil. Cover tightly with plastic wrap, place in a warm spot and let rise until it more than doubles in volume, about 1 hour. Punch the dough down and knead on a lightly floured surface for 1-2 minutes, until smooth. Divide into two equal-sized balls and proceed with your pizza making. (The dough may be made ahead, frozen for up to a month, and thawed at room temperature before using.)

Makes enough for two pizza crusts.

From “Pizza on the Grill” from Fine Cooking



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