Pizza Dough
one pizza
- 1 1/2 cups (180-200g) unbleached all-purpose flour
- 2 /3 tsp sugar
- 2/3 tsp instant yeast
- 2/3 tsp salt
- 2/3 cups warm (105-115 degrees) water
two pizzas
- 3 cups (350-390g) unbleached all-purpose flour
- 5 1/3 tsp sugar
- 1 1/3 tsp instant yeast
- 1 1/3 tsp salt
- 1 1/3 cups warm (105-115 degrees) water
three pizzas
- 4 1/2 cups (540-600g)unbleached all-purpose flour
- 8 tsp sugar
- 2 tsp instant yeast
- 2 tsp salt
- 2 cups warm (105-115 degrees) water
In a large bowl, using a wooden spoon, or in a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the water and mix just until the dough starts to form a ball. Knead the dough with your hands for 5 minutes on a lightly floured work surface, or with the dough hook, just until smooth.
Form the dough into a ball and place in a clean, lightly oiled bowl, turning to coat with the oil. Cover with a damp cloth and let rest in a warm, humid spot for 2 hours or until doubled in volume.
Divide dough into 8 small, 4 medium or 2 large pizzas. Roll out dough, top with sauce and desired toppings.
Bake at 450 for 10-15 minutes.
Note: Freezes well. Cut the dough into individual pizza portions. Wrap in cellophane paper and place into bags for freezing. Defrost in the fridge and place at room temperature in a place that is slightly warm and humid to stimulate the yeast.