The Art of Making the Perfect Pizza Dough

Ingredients

• 1 (2 1/4 teaspoon) packet active dry yeast
• 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
• 3/4 cup warm water (105-115 degrees)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons olive oil

Directions

1. 1

   Make the dough and let it rise:.

2. 2

   Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes. (If mixture does not appear creamy, discard and start over with new yeast.).

3. 3

   Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup) so dough comes away from sides of bowl. (The dough will be wetter than pizza dough you may have made.).

4. 4

   Knead dough on dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft and elastic, about 8 minutes. Form into 1 ball if baking pizza or 2 balls if grilling, put on a lightly floured surface, and generously dust with flour.

5. 5

   Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, about 1 1/4 hours.

6. 6

   To shape the dough for baking:.

7. 7

   DO NOT PUNCH DOWN DOUGH. Carefully dredge dough in a bowl of flour to coat and transfer to dry work surface. Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 10 inches.

8. 8

   Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 14-inch round.

9. 9

   To shape dough for grilling:.

10. 10

    DO NOT PUNCH DOWN DOUGH. Carfefully dredge 1 ball of dough in a bowl of flour to coat and transfer to dry work surface. Holding one edge of dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches. Lay dough flat on lightly floured work surface and continue to work edges with fingers, stretching it into a 9-inch round. Transfer to a floured tray. Repeat procedure with remaining ball of dough. Lightly dust a piece of plastic wrap with flour and invert loosly over pizza rounds. Allow dough to stand for 10 to 20 minutes before grilling.(dough will be slightly puffy).

11. 11

    Note: The dough can be allowed to rise, covered and refrigerated in a covered bowl for up to one day. Bring to room temperature before shaping. REMEMBER -- DO Not Punch Down!

12. 12

    Assemble and bake the pizza according to your favorite recipe.

13. 13

    It can also be frozen for up to 1 month. Thaw and bring to room temperature, but remember, Do Not Punch Down!