Fool-proof Pizza Dough

© Katherine Stetson

Don’t be alarmed by how dry the ingredients are when first mixed.  A few minutes of kneading bring it all together.

This dough is especially easy to roll, making it ideal for calzones or hand pies of any kind or size.

For two 10-inch pizzas:

  • 3/4 cup warm spring water (105°-115°F.)
  • 1 1/2 teaspoons active dry yeast
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil

Combine warm water and yeast in a small bowl and allow yeast to dissolve.  In a medium bowl, whisk together the flour and salt.  Stir in the yeast mixture.  The dough will be very dry.  Pour the contents of the bowl onto a clean counter top and knead the dough for five minutes, pulling in the flour scraps as you go.

Pour the olive oil into a clean bowl and place the dough ball inside, turning it to coat in the olive oil.  Cover with plastic wrap and let rise in a warm place for 2-3 hours, or until doubled in size.

Divide dough in half, shape into balls and cover with a clean cloth and let rest for 30-40 minutes.  Roll out the dough and apply desired pizza toppings.  Bake in a preheated 500 degree oven for 20 minutes.

Copyright © Katherine Stetson, all rights reserved.