Preparation info

  • Difficulty

    Easy

  • Makes enough for

    1

    large oval pizza

Appears in

One of the best recipes any parent can master is making pizza dough. Most kids love pizza, and being able to give them a totally homemade, wholesome version makes you feel better about letting them eat their fill. Think of all the pizza parties in your future.

Ingredients

  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm (100°F to 110°F) water
  • 1 tablespoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 3 cups unbleached all-purpose flour, plus more for dusting

Method

In the bowl of a standing electric mixer fitted with a dough hook, or in a mixing bowl, combine the yeast, sugar, and warm water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

If you’re using a mixer, turn the mixer on low and add the salt and olive oil. Add the flour, a little at a time, mixing at the lowest speed until the flour has been completely incorporated. When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball. This should take about 5 minutes. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you’re making it by squeezing a small amount together between your thumb and fingers. If it’s crumbly, add more water, if it’s sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic.

If you’re making the dough by hand, stir in the salt and the olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a wooden spoon, knead the rest of the flour in by hand, adding just enough to make a dough that is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it’s crumbly, add more water; if it’s sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 5 minutes.

Form the dough into a ball and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (for example, over a gas pilot light) until doubled in size, about 1 hour.

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