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.Basics: Classic Pizza Dough

Source of Recipe

From "Cook It In Cast Iron" by Cook's Country


Recipe Introduction

"This recipe can easily be doubled."

List of Ingredients

â—¦ 2 cups (11 ounces) plus 2 tablespoons bread flour
â—¦ 1 â…› teaspoons instant or rapid-rise yeast
â—¦ ¾ teaspoon salt
â—¦ 1 tablespoon olive oil
â—¦ ¾ cup warm water (110 degrees)


Recipe

Pulse flour, yeast, and salt together in food processor to combine, about 5 pulses. With processor running, add oil, then water, and process until rough ball forms, 30 to 40 seconds. Let dough rest for 2 minutes, then process for 30 seconds longer. (If after 30 seconds dough is very sticky and clings to blade, add extra flour as needed.)

Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 1 minute. Place dough in large, lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, 1 to 1 ½ hours.

(Alternatively, dough can be refrigerated for at least 8 hours or up to 16 hours.)

Makes 1 pound