Master Instructions1. Measure warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add room-temperature water and oil; stir to combine.
2. Pulse flour and salt in workbowl of large food processor fitted with steel blade to combine. Continue pulsing while pouring liquid ingredients (holding back a few tablespoons) through feed tube. If dough does not readily form into ball, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and elastic, about 30 seconds longer.
3. Dough will be a bit tacky, so use rubber spatula to turn out dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into deep oiled bowl and cover with plastic wrap. Let rise until doubled in size, about 2 hours. Punch dough down and turn out onto lightly floured work surface. Divide, if necessary, and shape as directed in master recipe for thin-crust, deep-dish, or grilled pizza.
VARIATIONS:
To Knead by Hand: Instead of step 2, combine salt and half of flour in deep bowl. Add liquid ingredients and use wooden spoon to combine. Add remaining flour, stirring until cohesive mass forms. Turn dough out onto lightly floured work surface and knead until smooth and elastic, 7 to 8 minutes. Use as little dusting flour as possible while kneading. Form dough into ball, put it into deep oiled bowl, cover with plastic wrap, and proceed with recipe.
To Knead in a Standing Mixer: Instead of step 2, place flour and salt in deep bowl of standing mixer. With paddle attachment, briefly combine dry ingredients on low speed. Slowly add liquid ingredients and continue to mix on low speed until cohesive mass forms. Stop mixer and replace paddle with dough hook. Knead until dough is smooth and elastic, about 5 minutes. Form dough into ball, put it into deep oiled bowl, cover with plastic wrap, and proceed with recipe.
24-Hour Pizza Dough
Decrease yeast to 1/2 teaspoon. Let covered dough rise in refrigerator for up to 16 hours. Finish rising at room temperature until doubled in size, 6 to 8 hours.
8-Hour Pizza Dough
Decrease yeast to 1/2 teaspoon. Let covered dough rise at cool room temperature (about 68 degrees) until doubled in size, about 8 hours.
Semolina Pizza Dough
Decrease room-temperature water to 1 cup and replace 3/4 cup bread flour with equal amount of semolina.
Cornmeal Pizza Dough
Replace 3/4 cup bread flour with equal amount of cornmeal.
Whole Wheat Pizza Dough
Replace 2 cups bread flour with equal amount of whole wheat flour. Dough may require an extra 30 minutes to double in size while rising.
Garlic-Herb Pizza Dough
Heat 2 tablespoons olive oil in small skillet. Add 4 medium minced garlic cloves and 1 teaspoon minced fresh thyme, oregano, or rosemary leaves. Sauté until garlic is golden, 2 to 3 minutes. Cool and use in place of oil in master recipe.
Deep-Dish Pizza Dough
Reduce yeast to 11/2 teaspoons, room-temperature water to 3/4 cup, and salt to 11/4 teaspoons; use 3 cups unbleached all-purpose flour in place of the 4 cups of bread flour; and increase oil to 3 tablespoons. Knead dough in food processor or by hand, not in standing mixer.