Makes enough dough for two 12" pizzas
Ingredients
- 1 cup warm water (105-115º F)
- 1 packet active dry yeast
- 2 cups bread flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp olive oil
- extra flour, for dusting
Special Equipment
- plastic wrap
- dough/pastry scraper
How-to
Activate Yeast
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Pour 1 cup of warm water into a small bowl and stir in yeast
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Let stand until yeast dissolves, 5-10 minutes
Combine Ingredients
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In a large bowl, combine 2 cups of flour, salt, sugar and yeast mixture, stir well to combine. Stir with a fork until dough forms a sticky ball
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Transfer to a lightly floured surface. Knead dough until smooth, about 5-10 minutes, adding more flour if dough is very sticky
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Transfer to a bowl coated with oil. Cover bowl with plastic wrap and let dough rise in a warm, draft-free area until dough doubles in volume, about 1 hour
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Punch down dough and divide into 2 pieces, then roll into dough balls
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Dough is now ready to roll out to make two 12" pizzas. [Dough can be made 1 day ahead, stored in an airtight container in the refrigerator]
Watch Remon's "Pizza 101" and "Pizza Sauce" videos here on how2heroes for sauce and topping tips & techniques
Fiorella’s
187 North Street
Newtonville, MA 02460
617-969-9990