By Casa de Suna
Published Sep 19
With just fifteen minutes of prep time, this is a pizza dough recipe the entire family can help out with.
If you’re putting this together in Canada (or using King Arthur Flour), use all-purpose flour, which (fun fact!) is higher in protein than its American counterpart. If you’re hosting a stateside pizza night, opt for bread flour. And, as always when it comes to bread products, we recommend measuring flour by weight.
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How to Make It
Difficulty: Easy
Overall Time: 1 hr and 45 min
Prep Time: 15 minutes + 1 hr and 15 min rising time
Serves: Makes two 10¾ oz (305 g) dough balls, enough for two 12-in pizzas
INGREDIENTS
- 12 ½ oz (355 g) all-purpose or bread flour, about 2 ¾ cups
- 1 ½ tsp kosher salt
- 1 tsp instant yeast
- 1 tsp granulated sugar
- 1 cup warm water, (between 105°F and 115°F)
- 2 tbsp extra-virgin olive oil, plus more for bowl and pan
INSTRUCTIONS
- Add flour, salt, yeast and sugar to a food processor fitted with blade attachment. Pulse a few times to combine.
- Add water and oil. Pulse until no dry pockets remain. Let stand for 5 minutes.
- Whirl for 2 minutes to “knead” the dough. Dough will be sticky.
- Lightly oil a large bowl, then transfer dough to bowl. Coat dough all over with oil, then cover bowl tightly. Let dough rise in a warm, draft-free place until doubled in size, about 45 minutes.
- Lightly oil a quarter sheet pan or 9-in x 13-in baking pan. Divide dough into two equal pieces. Working with one piece of dough at a time, form into a tight ball, then place on oiled pan, seam side-down. Repeat with remaining dough. Cover tightly, then let dough balls rise while you preheat the oven and pizza stone, about 30 minutes. Alternatively, dough balls can rise slowly, refrigerated, up to 2 days ahead. Bring to room temperature while you preheat the oven and pizza stone before shaping.
Kitchen Tip
For a longer and slower dough fermentation, replace the warm water with room temperature water and let dough rise in a warm, draft-free place until doubled in size, about 1 ½ to 2 hours. Refrigerate dough balls for two days before baking for more complex flavour.
