Classic Pizza Dough
A chewy, crisp-bottomed yeasted dough for two pizzas, broken down as a one-glance grid recipe.
Lightly oil a large bowl for rising
Warm water to 110°F (43°C)
| 1 cup (240 ml) warm water, 110°F (43°C) | stir, rest 5 min until foamy | knead 8 to 10 min until smooth and elastic | rise covered 1 to 1.5 hr until doubled | punch down, divide in 2 balls |
|---|---|---|---|---|
| 2 1/4 tsp (7 g) active dry yeast (1 packet) | ||||
| 1 tsp (4 g) sugar | ||||
| 2 tbsp (30 ml) olive oil | ||||
| 1 tsp (6 g) salt | ||||
| 2 1/2 cups (315 g) bread flour | ||||
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