Homemade Pizza Dough

Total Time: 57 mins Preparation Time: 23 mins Cook Time: 34 mins

Ingredients

• 1 1/2 teaspoons active dry yeast
• 3 cups all-purpose flour (use 2 1/2 cups all-purpose and 1/2 cup pastry flour for more authentic dough)
• 1 1/2 cups water
• 1 teaspoon sea salt

Recipe

• 1 this is a double-rise dough typical of neapolitan pizza. two different rise methods are provided, one overnight in refrigerator and the other with a sponge.
• 2 refrigerator rise method: mix 2 1/2 cups flour with salt, yeast, and water. mix in remaining flour until dough is slightly sticky and not dry. knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. place dough in bowl dusted with flour and covered with plastic wrap in refrigerator overnight. in the morning, punch dough down and divide in fourths (approximately 7 ounces each) or halves. dust dough portions with flour and put in ziploc bags and return to refrigerator until ready to use.
• 3 sponge rise method: prepare dough sponge by mixing yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap. let rise for 1 hour. (throw out and start over with fresher yeast if not foamy.) stir dough sponge to deflate. mix 1/2 of remaining flour with salt, remaining water, and dough sponge. mix in remaining flour (dough should be slightly sticky and not dry). knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. place dough in bowl dusted with flour and cover with plastic wrap. let rise until doubled (2 to 3 hours). punch dough down and divide in fourths (approximately 7 ounces each) or halves. dust dough portions with flour and put in ziploc bags in the refrigerator until ready to use.
• 4 remove dough portions from refrigerator when ready to shape into crust. punch down dough thoroughly and roll out dough on a floured surface to half of its final size. let rest for 10-15 minutes (while you prepare toppings). stretch out dough over your floured knuckles and fly 2-3 times until desired size is achieved. move dough crust to pizza peel spread with flour. add sauce, cheese, and toppings and bake in preheated 500° f oven directly on the pizza stone for 8-10 minutes or until crust is golden brown. cool 2-3 minutes on a wire rack before cutting and serving.
• 5 note:this recipe makes two 12" or four 9" crusts.