MAKES 2 POUNDS DOUGH, ENOUGH FOR TWO 14-INCH PIZZAS
All-purpose flour can be substituted for the bread flour, but the resulting crust will be a little less chewy. See the sidebars that follow the recipe.
|
4–4¼ |
cups (22 to 23⅓ ounces) bread flour |
|
2¼ |
teaspoons instant or rapid-rise yeast |
|
1½ |
teaspoons salt |
|
2 |
tablespoons olive oil |
|
1½ |
cups warm water (110 degrees) |
1. Pulse 4 cups flour, yeast, and salt together in food processor (fitted with dough blade if possible) until combined, about 5 pulses. With processor running, slowly add oil, then water; process until rough ball forms, 30 to 40 seconds. Let dough rest for 2 minutes, then process for 30 seconds longer. (If after 30 seconds dough is sticky and clings to blade, add remaining ¼ cup flour 1 tablespoon at a time as needed.)
2. Transfer dough to lightly floured counter and knead by hand into smooth, round ball. Place dough in a large, lightly greased bowl; cover bowl tightly with greased plastic wrap and let rise at room temperature until doubled in size, 1 to 1½ hours, before using.