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Chef Satterfield’s Pizza Dough



1½ cups unbleached all-purpose flour (can substitute whole-wheat flour for half of flour), plus more for work surface

1 teaspoon fine sea salt

1 teaspoon active dry yeast

½ cup water, lukewarm

3 tablespoons extra virgin olive oil

Cornmeal, optional


  1. In large bowl, combine flour and salt.
  2. In small bowl, combine yeast and water, and let sit for 1 minute.
  3. Gently stir 2 tablespoons olive oil into yeast mixture, then add liquid to dry ingredients.
  4. Using a sturdy spoon, stir dough until just combined.
  5. Transfer dough onto floured surface, and knead until cohesive ball forms. If dough is difficult to work with, cover dough with large bowl and allow let rest for a few minutes.
  6. Place dough into large bowl and drizzle remaining 1 tablespoon olive oil over dough. Coat completely then cover bowl with plastic wrap, and let dough rise at room temperature until double in size, approximately 1 hour.
  7. Place dough back onto floured surface and, with palms of your hands, punch out air from dough.
  8. Form dough into ball and return to bowl. Cover and set aside for 20 to 25 minutes to rest.
  9. Return to floured surface one more time to roll out. Proceed with recipe.
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