Flour is an essential ingredient in pizza dough, but the type of flour you use makes a difference. Choose all-purpose, white wheat, wheat or bread flour, because they contain more of the proteins necessary to form gluten. Gluten gives pizza dough its characteristic elasticity, adds flavor and provides the chewy texture you expect in the baked pizza crust. Adding water to the flour and kneading are required for the individual proteins to develop into gluten. Then the gluten traps the gases produced by the yeast so that the dough rises. The process is relatively simple.
Step 1
Pour warm water, about 100 to 110 degrees F., into a small bowl. At this temperature, the water should feel warm but not hot when it touches your wrist. Add yeast and stir until it's dissolved.
Step 2
Whisk the flour and salt together in a large bowl. Add the yeast mixture and stir until a soft ball of dough forms. If the dough is too dry to stick together in a ball, add extra water one tablespoon at a time. If the dough seems too sticky, add extra flour one tablespoon at a time. This method may not sound very precise, but factors like the humidity in the air and different types of flour have an effect. The dough should feel smooth and silky, not wet or crumbly.
Step 3
Dust your hands with flour and place the dough on a countertop or work surface that has been lightly dusted with flour. To knead the dough, press down into its center with the heel of your palm, fold the dough in half, give it 1/4 turn and repeat the process. Add a little flour on the surface as necessary if the dough gets sticky. Knead the dough about 10 to 12 minutes, or until it becomes smooth and elastic.
Step 4
Drizzle olive oil in a clean bowl, put the dough in the bowl and cover it loosely with plastic wrap or a kitchen towel. Set the bowl in a warm, draft-free place and let it sit for about two hours or until the dough rises to double the size.
Step 5
Punch down the dough. Remove it from the bowl and cut it into three equal-sized pieces and form the pieces back into balls. Drizzle oil into three more bowls, put a ball of dough into each one, cover them and let them rest for one hour.
Step 6
Use the dough immediately or wrap it in plastic and refrigerate it for up to one day.
Tips and Warnings
- Yeast is a living organism that must still be viable to do its job in pizza dough. Make sure it has not passed the expiration date on the package. You can also test it: Pour 1 of lukewarm water into a bowl. Add 1 tsp. of sugar, sprinkle yeast over the water, stir and let it sit for about five minutes. If the yeast becomes frothy or bubbly, it is still alive and good to use.
Things You'll Need
- Small bowl
- 1 1/2 cups warm water, plus extra as needed
- 1/4-oz. packet active dry yeast
- Two large bowls
- 5 cups all-purpose flour, plus extra as needed
- 1 1/2 tsp. fine sea salt
- 1 to 2 tbsp. olive oil
- Three medium bowls
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