Make restaurant-quality pizza at home with this traditional hand-tossed dough recipe. Soft, chewy, and versatile, it’s ideal for any pizza style, from classic Margherita to stuffed crust creations.
Recipe Information
Total Time:
Yield:
2 crusts
Ingredients
1½ cups warm water (105°F TO 115°F)
1 tablespoon plus 1 teaspoon active dry yeast
1 pinch granulated sugar
2 tablespoons olive oil
3½ to 4 cups all-purpose flour, divided
1 teaspoon salt
Directions
In a large bowl stir together warm water, yeast and sugar; let stand for 5 minutes.
Stir in oil. Add 1 cup flour and salt; mix with a fork. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a dough that is smooth and elastic (about 5 to 10 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover; let rise in a warm place about 2 hours. (Or refrigerate up to 24 hours.)
