Pizza Dough

Yields: 1 lb dough (one 10-12 inch pizza) | Recipe modified from Sugar Spun Run

Ingredients:

2 to 2 ⅓ cups all-purpose unbleached flour OR bread flour

2 ¼ tsp instant yeast (1 packet)

1.5 tsp sugar

¾ tsp salt

⅛ to ¼ teaspoon garlic powder and/or dried basil (optional)

2 tbsp olive oil + additional for bowl

¾ cup warm water

Steps:

1. Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. Add garlic powder and dried basil if desired. Add olive oil and warm water. Use a wooden spoon to stir very well.

2. Brush a separate, large, clean bowl generously with olive oil. Set aside.

3. Gradually add another 1 cup of flour to your bowl with the dough. Add any additional flour as needed (sometimes up to an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky, but still should be manageable with your hands.

4. Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. Allow dough to rise for 30 minutes or until doubled in size.

5. Once the dough has risen, use your hands to gently deflate it. If you intend to bake this dough into a pizza, preheat your oven to 425° F at this point so that it will have reached temperature once your pizza is ready to bake. If you intend to let your dough rest longer, wrap it in cling wrap and set it inside a bowl in your fridge for up to 3 days.

6. Transfer your dough to a lightly floured surface and knead briefly until smooth (about 3-5 times). Use the heel of your hands and pick the dough up in the air to work it into a 12" circle. For best taste, do not overwork the dough.

7. Transfer dough to a cast iron or parchment paper lined pizza pan. Fold the edges over to form a crust. Drizzle about 1 tbsp olive oil over the top of the pizza and use a pastry brush to cover the entire surface of the pizza, including the crust, with the oil.

8. Use a fork to poke holes all over the center of the pizza. Bake the dough on the top rack without any additional toppings at 425° F for 3-4 minutes to prevent sogginess.

9. Add sauce and toppings of your choice and bake for 8-10 more minutes or until done. (Tip: Shred mozzarella from frozen to prevent cheese from burning.)