Basic Pizza Dough

• servings: 3 balls for 3 pizzas

Ingredients

1½ teaspoons (5g) instant (quick-rise) yeast

1⅓/ cups (293g) warm water (110°F)

I teaspoon (4g) granulated sugar

I tablespoon (14g) extra-virgin olive oil

3½ cups (455g) bread flour, plus more for dusting

1½ teaspoons (9g) kosher salt

Double-milled semolina flour, for the work surface

Directions

In a medium bowl, combine the yeast, ½ cup (110g) of the water, and the sugar. Stir and let rest for 4 to 5 minutes, until foamy. Add the remaining ½ and ⅓ cup (183g) water, the olive oil, flour, and salt. Using your hands or a bowl scraper, bring the dough together by scraping the ingredients from the bottom and folding them over the top. Repeat this process for 3 to 4 minutes, until everything is just combined. The dough will be a little sticky and not entirely smooth, but don't worry! Cover with plastic wrap and let rest for 30 minutes at room temperature.

Very lightly flour a work surface and flour your hands. Using a dough scraper, gently transfer the dough onto the prepared surface. Slap and fold (see page 21) the dough several times until smooth. Round the dough (see page 22) and place in the bowl with the open edge down. Cover with plastic wrap and let rest for 15 to 20 minutes.

Flour the work surface once again and turn the dough out. Roll it into a small log. Using a sharp knife or bench scraper, divide the dough into 3 equal portions. Working with one piece of dough at a time, use your hands to pinch the cut edges of the dough together to form a ball, being careful not to squeeze the air out of the middle. Flour a baking sheet or work surface. Place the balls onto the prepared surface with at least 5 inches between them. Cover each with a large bowl or flour the top of the dough and loosely cover with plastic wrap. Let rest at room temperature until the dough is relaxed and doubled in size, I½ to 2 hours.

Preheat a pizza oven to 850°F or a traditional oven to 550°F with a baking steel on the top rack for at least 15 to 20 minutes. Perform a water drop test (see page 172) to ensure the steel is properly heated.

Gently flour a work surface with double-milled semolina flour. Transfer the first piece of dough onto the prepared surface. Using your fingers, press the middle of the dough firmly to expand into a round, leaving a I-inch rim around the edge. Once the dough is about 6 inches wide, use flat hands to press and stretch the middle of the dough, being sure not to rip it. Turn the dough as you press to evenly stretch each side. Lift the dough on the backs of your fingers to continue to stretch the dough until it reaches 1o inches across. Dress with your favorite toppings, avoiding the edge of the crust.

In a pizza oven: Use a pizza paddle to place the pizza dough in the heated pizza oven. Bake for I to 2 minutes, rotating consistently.

In a traditional oven: Use a pizza paddle to place the pizza dough on the hot baking steel. Turn the oven to low broil and broil for 6o to 90 seconds while watching, just until the crust is lightly browned Carefully move the steel down to the lower rack and turn the oven to 500°F. Bake for an additional 5 to 8 minutes, until the crust is crisp and golden brown on top and underneath, checking at 4 minutes to make sure it does not burn.

Remove from the oven, slice, and serve while warm. Repeat with each piece of dough.

Notes

Notes * DO NOT TOUCH THE DOUGH WITH A ROLLING PIN! This will make for an entirely different texture; please, please, please use your fingers to shape the dough.

* When using a traditional oven, adding the broiling step makes for a delicious crust much closer to those made in pizza ovens.