Makes: Enough for 1 large or 2 or more small pies
Time: 1 hour or more
Pizza dough is not only incredibly easy to make but freezes well too. I keep a few balls of it tucked away at all times so that a homemade pie is always at my fingertips. See the freezing and defrosting directions in Step 3.
I make pizza dough in the food processor. To do it by hand, stir in a bowl with a heavy wooden spoon until the dough becomes too heavy to stir, then switch to your hands. To make the dough in a stand mixer, start with the paddle attachment and, when the dough becomes heavy, replace the paddle with the dough hook. All of these methods involve minimal kneading, but you can look to the variations for an absolutely no-knead dough.
1. In a food processor or a large bowl, combine the flour, yeast, and salt. Gradually add 1 cup water and the oil, pouring it through the feed tube with the machine running or stirring with a wooden spoon until combined.
2. Continue to mix, slowly adding ½ cup more water, until the dough forms a ball and is slightly sticky to the touch; this will take about 30 seconds in the food processor or a couple minutes of stirring, then kneading by hand. If it is still dry, add another tablespoon or 2 of water and process for another 10 seconds, but be careful not to overwet the dough. (In the unlikely event that the mixture is too sticky to handle, add flour a tablespoon at a time.)
3. Once the dough comes together in a ball, turn it onto a floured work surface and knead by hand for a few seconds to form a smooth, round ball. Put the dough in a floured bowl and cover with plastic wrap; let rise until doubled in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly in the refrigerator for up to 8 hours.) Proceed with any of the pizza recipes that follow or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)
CRUNCHIER PIZZA DOUGH This dough may be a little more difficult to handle, but it has superior flavor and crunch: Substitute ½ cup cornmeal for ½ cup of the flour.
NO-KNEAD PIZZA DOUGH Way less yeast and a much longer rise time give this dough a more complex flavor and chewier texture—highly recommended if you have the time: Use ¼ teaspoon yeast; once all the ingredients are combined, mix by hand briefly, just until the dough forms a sticky ball. In Step 3, let the dough rise at room temperature for about 18 hours or until it has more than doubled in size. Proceed as directed.
WHOLE WHEAT PIZZA DOUGH For a dough with a nuttier flavor and darker color, use 1½ cups each whole wheat flour and all-purpose flour (you’ll probably need to add a few more tablespoons of water). For a 100 percent whole wheat crust, use only whole wheat flour, add 2 teaspoons sugar in Step 1, and increase the water to 1¾ to 2 cups, as needed.