Homemade Pizza Dough
This pizza dough creates a crust that's soft and chewy on the inside with a good bit of crispness on the bottom. It's a high-hydration dough, which means it will be very wet and sticky to work with - this is the key to its light, airy texture. Instead of traditional kneading, a series of simple folds is all you need to develop the gluten and give the dough its structure.
Ingredients
- 4 1/2 cups bread flour
- 2 1/2 tsp kosher salt
- 1 1/2 tsp instant yeast
- 1 tsp granulated sugar
- 2 1/2 cups warm water around 98-100 F
- 2 tbsp extra virgin olive oil
Instructions
- Mix bread flour, salt, yeast, and sugar in large bowl.
- Add warm water and olive oil, mix with hands until shaggy dough forms.
- Cover bowl with plastic wrap, rest 90 minutes.
- Perform stretch and fold: wet hands, stretch each side up and over center 4 times.
- Cover and rest another 90 minutes.
- Turn dough onto floured surface, fold over twice.
- Divide into 4 equal pieces.
- Shape each piece into ball by pulling edges down and tucking under.
- Place on floured parchment-lined sheet, cover and rest 90 minutes.
Notes
Dough is ready to stretch and top when finger leaves slight indentation that slowly springs back.
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