Pizza dough

I learned this dough recipe from a chef at an Italian restaurant in Dallas. Over the years, I’ve changed it a bit, but it is as simple as ever once you get over the fear of working with dough.

  
    Recipe makes
    Active time
    Total time
  

    Enough dough for 1  large pizza
    10m
    1h 10m
  

  
    Special equipment needed
  
    Rolling pin

  
    Ingredients
  
cups all-purpose flour
  
teaspoon salt
  
teaspoon sugar
  
tablespoon yeast
  
cup hot water, or more if necessary

  
    Instructions
  
    • Put the flour in a  large bowl. Add the salt and sugar. Mix well. It is important for the salt and the yeast not to be in direct contact as the salt will slow the yeast.
  
    • Add the yeast and again mix thoroughly. Form a well in the center of the flour mixture and add about 3/4 cup of water.
  
    • Stir the mixture from the center and mix in the flour from the side, adding more liquid if necessary.
  
    • Once you have a loose dough, turn it out on the counter and knead for approximately 5 minutes until it is shiny and elastic. Don’t worry about using every last bit of flour. Pizza dough should be stickier than bread dough.
  
    • Put the dough in a bowl and cover with a hot wet towel or plastic wrap with a towel. You want the dough to be in a warm, dark spot. Let the dough rise at least 1 hour or up to 4 hours. If it rises longer, punch down the dough and cover again. You can make the dough in the morning and leave it in the refrigerator all day. Let it come to room temperature before rolling it out.
  
    • Lightly flour your work surface. Roll the dough out to about a 12” circle. Turning the dough over occasionally to make sure that it isn’t sticking. Work from the center to the edges ensuring an even thickness. Don’t worry if it isn’t exactly round.

  
    Variations
  
    • Add one tablespoon of olive oil when you add the initial water for a richer dough.
  
    • Add a little Parmesan cheese to the flour mixture.

  
    Storage
  
    • The dough can be made the day before. Store it in a resealable bag in the refrigerator overnight and let it come to room temperature for 1 hour before rolling out.

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