Pizza Dough

Makes: 1 large or 2 or more small pies

Time: 1 hour or more

M V

You won’t believe how easy it is to make pizza at home. And because pizza dough freezes well for at least a couple of weeks, it’s completely practical to whip up a batch for one or two people, wrap half of the dough tightly in plastic wrap or a resealable plastic bag, and tuck it away for another day.

  1. Put the flour, yeast, and salt in a food processor. Turn the machine on and pour 1 cup water and 2 tablespoons of the oil through the feed tube. (If you prefer to mix the dough using a stand mixer or by hand, see page 579.)
  2. Process for about 30 seconds, adding more water, a tablespoon or so at a time, until the mixture forms a ball and is slightly sticky to the touch. If it’s dry, add another tablespoon or 2 water (but no more than a total of ¼ cup in this step) and process for another 10 seconds. In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.
  3. Knead the dough by hand for a few seconds to form a smooth, round ball, using a tiny bit of flour or oil if necessary to keep it from sticking to your hands. Put the remaining oil in a bowl, turn the dough in it, and cover the bowl with plastic wrap. Let rise until the dough doubles 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 6 or 8 hours.) At this point, you can wrap the dough tightly in plastic wrap or a resealable plastic bag and freeze for up to a month. Thaw in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.
  4. When the dough is ready, form it into a ball. Divide it into 2 or more pieces if you like, and roll each piece into a round ball. Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a kitchen towel. Let rise until they puff slightly, about 20 minutes. Proceed with any of the pizza recipes that follow on pages 611 to 614.

Whole Wheat Pizza Dough Still chewy and light but a little heartier, with a nutty taste and a bit more fiber: Use 1½ cups whole wheat flour and 1½ cups all-purpose or bread flour. You’ll probably need to use closer to 1½ cups water, or maybe even a little more.

Crunchier Pizza Dough This dough may be a little more difficult to handle, but it has superior flavor and a pleasant crunch: Substitute cornmeal for ½ cup of the flour.

6 Quick Ideas for More Flavorful Pizza Dough

You can mix and match as long as you don’t overdo it and overpower the natural flavor of the crust or make it soggy. Before adding the water, try the following, alone or in combination:

  1. Add ½ to 1 teaspoon cracked black pepper
  2. Add 1 teaspoon to 1 tablespoon chopped fresh herbs
  3. Add ¼ to ½ cup chopped nuts or seeds
  4. Substitute ½ to 1 cup rice flour or other alternative flour for the white flour
  5. Add 1 tablespoon puréed cooked garlic (roasted is best; see page 205) or ½ teaspoon minced raw garlic (or to taste)
  6. Use flavored olive oil, like garlic or rosemary oil, in place of regular olive oil (to make your own, see page 627)