Classic Pizza Dough
This is the basic crust, one without a lot of folderol. No fat, either—to make room for lots of cheese! Bread flour is a high- gluten wheat flour with a little malted barley fl our and either vitamin C or potassium bromate in the mix. The barley fl our provides quick food for the yeast; the other addition helps keep the glutens elastic so they’ll hold the air bubbles the yeast produces. Look for bread fl our in the baking aisle of almost all supermarkets.
- 2 ⁄3 cup lukewarm water (between 105°F and 115°F)
- 11⁄2 teaspoons active dry yeast (see Note)
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 cup bread flour
- 1 cup all- purpose flour, plus additional for dusting
- Vegetable oil or nonstick spray
Instructions:
- A mixing bowl or the bowl to a stand mixer can often be quite cool—and thus a detriment to the yeast. If yours feels cool to the touch, fi ll it fi rst with some warm tap water, drain it, and dry it thoroughly. Then stir the water, yeast, sugar, and salt together in the bowl just until everything is dissolved. Set aside at room temperature for 5 minutes to make sure the mixture bubbles and foams. If it doesn’t, either the yeast expired or the water was not the right temperature. Throw the mixture out and start again.
- If working by hand: Stir in both fl ours with a wooden spoon to make a soft dough. Sprinkle a clean, dry work surface with a light coating of all- purpose flour; turn the dough out onto it, and knead for 8 minutes by pulling the mass with one hand while twisting it with the other, all the while digging the heel of your twisting hand into the dough. After every two or three push/twist/dig actions, rearrange the dough by folding it onto itself. If the dough is sticking to your hands, add a little more all- purpose flour, no more than 1 tablespoon or so; then continue kneading until smooth and elastic, about 8 minutes. If working with a stand mixer: Add both fl ours, attach the dough hook, and beat at medium speed until a soft dough forms. Continue beating, adding more all- purpose fl our in 1- tablespoon increments if the dough gets sticky, until the mixture is soft and elastic, about 6 minutes.
- Wipe a clean, large bowl with a bit of cooking oil on a paper towel; or spray it with nonstick spray. Place the dough in the prepared bowl, turning the dough so all sides are coated with oil, and cover the bowl with plastic wrap. Set aside in a warm, draft- free place until doubled in bulk, about 11 ⁄2 hours. Shape the dough according to the instructions on page 20 or as directed in the individual pizza recipe.