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.Basics: Pizza Dough

Source of Recipe


From "Williams-Sonoma Comfort Food"



List of Ingredients



• 1 envelope (2 ½ teaspoons) active dry yeast
  
• ¼ cup warm water (105° to 115° F)
  
• ¼ cup extra-virgin olive oil, plus more for oiling
  
• 1 ½ teaspoons fine sea salt
  
• 1 teaspoon sugar
  
• 3 cups bread flour, or as needed
  






Instructions



1. At least 10 hours before making pizza or calzone, in a small bowl, sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes.
   
   
2. Transfer the yeast mixture to the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup cold water, the oil, the salt, and the sugar.
   
   
3. With the mixer on medium-low speed, add the flour to make a soft dough that does not stick to the sides of the bowl. Stop the mixer and cover the bowl with a kitchen towel, wrapping it around the paddle attachment. Let stand for 10 minutes.
   
   
4. Remove the towel and the paddle attachment and fit the stand mixer with the dough hook attachment. Knead the dough on medium speed, stopping the mixer and pulling the dough off the hook if it climbs up, until the dough is smooth and supple, about 8 minutes. Transfer the dough to a lightly floured work surface and knead by hand for 1 minute. Shape the dough into a taut ball. Lightly oil a large bowl. Add the dough, turn to coat it with the oil, and arrange smooth side up. Cover the bowl tightly with plastic wrap. Refrigerate until doubled in size, at least 8 or up to 36 hours. Remove the dough from the refrigerator 1 to 2 hours before rolling it out.
   
   
5. HERB DOUGH VARIATION:
   Stir in about 2 tablespoons chopped fresh herbs or 1 tablespoon crumbled dried herbs into the dry ingredients. Use one or two of your favorite herbs, such as oregano, thyme, basil, rosemary, sage, fennel seed, marjoram, or chives.
   
   
   Makes enough for two 12-inch pizzas or 6 calzones