Master Recipe

Basic Pizza Dough

NOTE: We find that the food processor is the best tool for making pizza dough. However, you can knead this dough by hand or in a standing mixer. See figures 1–8, for more information on the dough-making process. Note that the flavor variations on chapter two can be used interchangeably with the time and kneading variations. For instance, you can make 8-Hour Cornmeal Pizza Dough and knead it by hand if you like.

  ¹/₂    cup warm water, at about 105 degrees

  1    envelope (2¹/₄ teaspoons) active dry yeast

  1¹/₄    cups water, at room temperature

  2    tablespoons olive oil

  4    cups bread flour, plus extra for dusting hands and work surfaces

  1¹/₂    teaspoons salt

     Vegetable oil or spray for oiling bowl