Perfect Pizza Dough
Prep
20m
Cook
30m
Total
50m
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
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 250kcal 12%
-
Fat 10g 15%
-
Saturated Fat 2g 10%
-
Carbohydrates 30g 10%
-
Fiber 4g 16%
-
Sugar 5g 10%
-
Protein 10g 20%
-
Cholesterol 30mg 10%
-
Sodium 600mg 25%
Percent Daily Values are based on a 2,000 calorie diet.
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