This is a recipe for a classic Italian pizza dough that I’ve adapted and modified from Steve Sullivan’s pizza dough recipe in Dori Greenspan’s book, Baking With Julia. The recipe is adequate for two 14-inch pizza crusts. Regular all-purpose flour can be easily substituted if high-gluten flour is unavailable. Let me know what you think!
1 1/2 teaspoons active dry yeast
1 1/2 cups tepid water
3 tablespoons olive oil
4 1/2 cups all-purpose flour
1 tablespoon kosher salt
The Sponge: Place yeast in mixer bowl and add the water, stirring to dissolve the yeast. Allow mixture to rest for five minutes.
Stir the oil into the mixture and then stir in 2 1/4 cups of the flour, mixing until incorporated.
First Rise: Scrape down sides of bowl, cover with plastic wrap, and let rest in a warm place until doubled in bulk (about 1 1/2 hours).
The Dough: If you didn’t make the sponge in your mixer bowl, transfer it to that bowl now. Use the rubber spatula to deflate the sponge, which will be sticky and loose, and fit the mixer with the dough hook.
Combine the salt and remaining flour and add to the sponge. Mix on low speed for 2 to 3 minutes. If the dough isn’t coming together, add more flour by the spoonful. Run mixer another 3 to 4 minutes until the dough is smooth and elastic.
Second Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled in bulk (about 1 1/2 hours).
Divide in half, flatten each half into a disk, and place in plastic bag. Refrigerate for at least one hour, and preferably overnight. Dough will keep for 4-5 days.
Baking: Place baking stone on oven rack and preheat oven to 550 degrees.
By hand, stretch a disk of the pizza dough to desired size and place on pizza peel that has been dusted with corn meal to eliminate sticking. Top pizza and slide onto pizza stone, bake for 7-10 minutes, until it looks done.