Prep 2 hrs
Cook 0 mins
From Homemade With Love. On hot, humid days, your dough will use more flour in the kneading process than on colder or drier days. Your pizza dough should feel smooth and elastic, not sticky to the touch. You should be able to make an indent in your dough with your finger without it sticking to you.
- 3 cups bread flour
- 1 1⁄2 teaspoons active dry yeast
- 1 teaspoon fine sea salt
- 1 teaspoon natural cane sugar
- 1 cup warm water (110F)
- 1 extra virgin olive oil
- In a deep bowl, whisk together 2 cups flour with the yeast, salt, and sugar. Add the water and olive oil. Use a wooden spoon to stir it all together until you have a wet, sticky dough. Sprinkle 1/2 cup of the remaining flour onto a clean counter or large cutting board. Scrape the dough onto the counter and knead in the flour until the dough is smooth and soft. The dough should not be tacky or sticky, you may not need all the flour, or you may need to add a little extra.
- Lightly oil the inside of a deep glass or ceramic bowl. Place the dough in the bowl, cover tightly with plastic wrap, and place in a warm spot until doubled in volume, about 1 1/2 hours.
- Once the dough has risen, sprinkle some of the remaining flour, about 2 tablespoons, on your work surface. Turn the dough out and knead gently once or twice to deflate. If making one thick crust pizza, place the dough back in the bowl, cover tightly, and place back in warm spot to double in volume once more, about 30 minutes. For two thin crust pizzas, evenly divide dough between two lightly oiled bowls, cover tightly, and place in a warm spot to double, about 30 minutes.
- This pizza dough is best baked in a 500F oven for 8 to 10 minutes. Place toppings on pizza, adjust the oven rack to the center position, and bake on a pizza stone or pizza pans lightly coated with olive oil.