Pizza DoughPrint This Page
1 cup warm water
1 package quick active yeast
3 cups all purpose flour
1 1/2 teaspoons salt
2 tablespoons extra virgin olive oil
Combine the warm water and the yeast in a large bowl. Sift in 1 1/2 cups of flour and mix together. Add salt, olive oil, and the rest of the flour. Mix with your hands until there is a dough consistency. Move dough to a lightly floured wooden board and knead for 5 to 10 minutes until the dough is smooth and elastic to the touch. (My Italian cooking instructor always said, “If you haven’t broken a sweat, it’s not ready yet!”) Place dough in a lightly oiled bowl, cover with a kitchen towel, and leave in a warm place for one hour. The dough should rise to double its size. After an hour, punch down the dough and roll out. It should make two medium-size thin-crust pizzas.
Click here for tips for making thin-crust pizza at home (video).
For removing any dough that sticks to the board, either to reincorporate it into the dough or to clean the board at the end, a pastry scraper is an invaluable tool.