Pizza Dough
Yield: 2lg or 4sm pizzas
  • 1 packet active dry yeast
  • 1¼ cups lukewarm water
  • 3 cups all-purpose flour
  • ½ cup semolina flour (optional)
  • 2 tsp kosher salt
  • ¼ cup olive oil
  1. Whisk the water and yeast together in the bowl of a mixer and let sit a minute.
  2. Add the flour, salt and olive oil and mix on low speed until it starts to look shaggy. Stop the mixer and pinch some of the dough - if it feels soft and moist it is on the right track, if it feels wet add a few tablespoons of flour at a time to get right consistency, if it feels dry and/or tight add a tablespoon of water at a time.
  3. Continue mixing on low-medium speed until the dough looks smooth and forms a ball around the dough hook (3-5 minutes).
  4. Cover the bowl with plastic wrap and set aside to rise for 1-2 hours - the warmer your kitchen the faster the dough will rise - I try and put it in the warmest spot, like away from the ac, but don't worry too much about it. If you do not have flexibility make the dough a day or two before and let rise in the fridge until you are ready to use it.
  5. Divide dough into desired number of pizzas. Roll each piece into a ball, let sit 20 minutes (if you can, it will be easier to roll out). Generously flour your work surface before rolling out using a rolling pin and gently stretching over the backs of your hands.
  6. Place rolled out pizzas on parchment, cover with plastic or a clean dish towel and let rest another 20 minutes. Follow cooking instructions of your particular recipe.
Recipe by Eat Some Wear Some at