Pizza Dough
Persons
Two Dough Balls
Prep Time
12 hours
Ingredients
- • 1¼-ounce packet active dry yeast (or 2 teaspoons of instant yeast)
- • 1 cup water, warm
- • 2.5 cups bread flour (or all purpose flour)
- • 1 teaspoon kosher salt
- • 1 tablespoon olive oil
- • Extra flour and olive oil for dusting and coating
Instructions
- Dissolve the yeast in 1 cup of warm water following the instructions on the yeast package. It takes about 5 minutes for the yeast to fully activate.
- In the bowl of a food processor fitted with a plastic blade for dough (though I also use the steel blade - both work), pulse flour and salt to combine.
- With the machine running, add olive oil and yeast/water mixture. Let the processor run for 15 seconds or so until the dough forms into a ball.
- Generously dust a workspace with flour. Dump the dough ball from the processor onto the floured work area. Dust the ball with more flour then knead into a well-formed ball.
- Place the ball in a large bowl. Brush on a very thin layer of olive oil then cover the bowl with plastic wrap.
- Set aside in a draft-free spot and let dough rise for 45 minutes.
- When time is up, punch the dough down and reshape into a ball. Repeat 1 or 2 more times.
- Cut the dough in half. Form into two dough balls and place into an airtight container. Seal it and let it proof overnight in the refrigerator.
- Before using, bring the dough up to room temperature for 1 hour.
