Same-Day Pizza Dough
A chewy, crisp-bottomed pizza dough that's ready to stretch in about an hour and a half. Makes two 12-inch pizzas, with baking directions for a home oven.
Chef's note Dough fights back when it's tight. If it keeps springing back as you stretch it, walk away for 5 minutes and try again.
Chef's note Dough fights back when it's tight. If it keeps springing back as you stretch it, walk away for 5 minutes and try again. For more flavor, refrigerate the dough after kneading for 1 to 3 days and let it warm up an hour before shaping.
Ingredients
- 1⅓ cups warm water 315 g, about 105°F
- 2¼ tsp instant yeast 1 packet (7 g)
- 1 tsp granulated sugar
- 3½ cups all-purpose or bread flour 450 g, plus more for the counter
- 1½ tsp fine salt 9 g
- 2 tbsp olive oil
- 1 tsp olive oil for the bowl
- 2 tbsp cornmeal or semolina for the parchment
Steps
Stir 1⅓ cups warm water, 2¼ tsp instant yeast and 1 tsp granulated sugar in a large bowl. Add 3½ cups all-purpose or bread flour, 1½ tsp fine salt and 2 tbsp olive oil and mix until a shaggy dough forms.
Knead on a lightly floured counter 6 to 8 minutes, or 5 minutes with a dough hook, until smooth and springy. Rub 1 tsp olive oil around the bowl, add the dough, turn it to coat, and cover.
Let rise in a warm spot until doubled, 60 to 75 minutes.
Meanwhile, put a pizza stone, steel or upside-down sheet pan on the lowest rack and heat the oven to 500°F for at least 30 minutes.
Divide the dough in half, shape each piece into a ball, cover, and rest 15 minutes. Stretch one ball into a 12-inch round on a sheet of parchment dusted with 1 tbsp cornmeal or semolina, leaving the edge a little thicker.
Top lightly with sauce, cheese and whatever you like, then slide it, parchment and all, onto the hot stone. Bake 10 to 12 minutes, until the crust is browned and the cheese bubbles. Repeat with the second ball and the rest of the cornmeal (1 tbsp cornmeal or semolina).
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