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Perfect Pizza Dough

Prep 20m
·
Cook 30m
·
Total 50m
Perfect Pizza Dough Image
Wraywrancher @wraywrancher

Ingredients

Steps

1
Pour the water into the work bowl of a food processor. Add the yeast and oil and process for several seconds until smooth. Add the flour and salt and process until the dough comes together in a ball, about 30 seconds.
2
Turn the dough into a large bowl and cover with a damp towel. Let rise until the dough is puffy and has increased in bulk by 1 1/2 times, 45 minutes to 1 hour.
3
Divide the dough in half and let each half rise, covered, in a separate medium bowl for 20 minutes. (The dough can be refrigerated in airtight containers overnight or frozen for up to 1 week. Bring to room temperature before rolling out and topping.)
4
Working on a pizza peel or large rimless baking sheet that has been sprinkled with cornmeal, use fingertips to flatten 1 dough ball into an 8-inch disc. Slowly rotate the disc, gently stretching the dough to the side as you turn it. (You can try tossing the dough in the air, but be warned that this is harder than it looks.)
5
When the dough is almost the right size (about 12 inches), thin the edge by flattening and stretching it with your fingertips.
6
Top and bake pizza using one of the recipes that follow.
7
Repeat the process with the second dough.

Nutrition Facts

  • Calories
    250kcal
    12%
  • Fat
    10g
    15%
  • Saturated Fat
    1g
    5%
  • Carbohydrates
    36g
    12%
  • Fiber
    1g
    4%
  • Sugar
    0g
    0%
  • Protein
    8g
    16%
  • Cholesterol
    0mg
    0%
  • Sodium
    300mg
    12%
Percent Daily Values are based on a 2,000 calorie diet.

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