The kneading is what makes all the difference. Eight short minutes and the dough becomes perfectly elastic and smooth. After forty minutes of rising, the options are endless. Trimmed and twisted, baked and fried, this dough becomes the base for the best pizza dough and bread sticks.
- Cook Time
- Prep Time
- Makes 2 Pizza doughsServings
- 4 cups all-purpose flour (Italian 00 flour if you can get it)
- 2 cups warm water
- 1 tablespoon coarse salt
- 1 tablespoon fast-rising yeast
- 1 teaspoon extra-virgin olive oil
In large bowl, combine flour, salt, yeast and gradually add water. With your hands, bring ingredients together until soft ball forms. Run dough around the bowl until the bowl is clean of flour. Transfer dough to floured surface and knead. With the ball of your hands push the dough forward then tuck under and under. Continue this process for 8 minutes. Cut into two even balls and brush with olive oil, place on parchment lined baking sheet and cover with plastic wrap. Set in warm place to rise for 40 minutes.
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