2 1/4cupsflour + more if neededsee notes for flour options
11/4 oz. package or 2 1/4 teaspoonsinstant yeast (rapid rise)
You can mix pizza dough by hand, with a stand mixer or in a food processor.
Combine oil and water in a liquid measuring cup.
Use dough blade or metal multi-purpose blade (if you don't have a dough blade) - pulse to combine dry ingredients. Then add liquid while running unit on high speed. When mixture forms a ball, pulse several times to knead dough. If dough seems too wet or dry, you can add a little flour or water. Turn dough out onto lightly floured surface and knead by hand for a few turns.
Use dough hook. (or start with flat beater and mix just until wet and dry ingred. come together into shaggy texture - then switch to dough hook) Use only Speed 2. While stirring the dry ingredients, pour the oil and water in a slow steady stream. Knead dough on speed 2 for 3-5 minutes or until dough forms a smooth ball and cleans the side of the bowl. If dough seems too wet or dry, you can add a little flour or water.
Mixing/Kneading By Hand:
In large bowl, stir together dry ingredients, then stir in wet ingredients. Once mixture forms shaggy texture. Turn out onto lightly floured surface and knead 5-7 minutes or until dough becomes smooth and supple. (not too sticky.)
If refrigerating dough overnight: Place dough in lightly greased zip-top bag and refrigerate for 8-12 hours. If making pizza the same day, place dough in lightly greased bowl, turn dough in greased bowl to coat with oil. Cover bowl with plastic wrap and set in warm place to rise. Allow dough to rise 1 - 2 1/2 hours or until doubled in size.
Form Ball/Second Rise-Rest:
Remove dough from refrigerator or bowl, gently press to deflate. If sticky, sprinkle lightly with flour and form into a ball. Cover ball with plastic wrap and allow dough to rest/rise about 30 min. - 1 hour or longer if it was refrigerated. Dough should be room temperature and puffy. While dough is resting/rising preheat oven to 450-500 degrees F. (I usually use 475) If using pizza stone, place on bottom rack of oven for preheating.
Form Pizza & Bake:
Using hands or rolling pin, gently stretch/roll dough to round shape. If dough is very stretchy and keeps springing back, cover and let rest for about 15 minutes. Top as desired and bake for about 7-12 minutes on pizza stone or in pizza pan.
What flour should I use for Pizza Crust?
Different flours can give you slightly different crust results. These are the various flour and flour combinations I've tried:(All three had an overnight rise/ferment in the refrigerator and were baked on a preheated pizza stone at 475 degrees F.)
All-Purpose Flour - You probably already have this flour in your pantry - handy! The dough was not hard to roll/stretch out. Results were a chewy, "bready" crust.
Bread Flour - Bread flour is available at most grocery stores. This dough wants to spring back a bit when stretching out. (When this happens give it a rest for several minutes and come back to it.) When baked, this crust gets a nice crunch and char on the bottom (see pic below), chewy in the center, lots of bubbles in dough. Lighter in texture. This is my favorite.
Italian 00 flour + All-Purpose Flour - 00 flour can be harder to source and more expensive. It's a very finely milled flour which is nice for pasta dough. For pizza crust, I mix it with half all-purpose flour as it doesn't brown very well in our home ovens - commercial pizza ovens are much hotter. To me, this crust seemed a little denser than the bread flour crust, but when taste testing side-by-side the other 3 members of my family liked the flavor of this crust the best.
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