11:46 PM
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Total Time: 2 hr 45 min Prep: 15 min Inactive: 2 hr 30 min
Yield: 2 dough balls Level: Intermediate
Ingredients
- This dough recipe works great for thick crust pizzas and calzones.
- 1 package active dry yeast
- 3/4 cup warm water, about 110 degrees F
- 1 teaspoon sugar
- 1 tablespoon extra-virgin olive oil
- 1 3/4 cups all-purpose flour, plus extra for kneading
- 1 teaspoon salt
Directions
In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
In a large mixing bowl, whisk together flour and salt.
With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
Cook's Note: Dough can be made the day before and refrigerated overnight once it is divided. Keep covered tightly in plastic wrap or in a sealed food storage bag.
Recipe courtesy Dave Lieberman
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