The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Pizza Dough

Advertisement

Ingredients

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 olive oil, divided

Cornmeal, optional

Directions

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