Classic Pizza Dough
Prep Time
Cooking Mode
1 active dry yeast
1 sugar
1 warm water
2 Extra Virgin Olive Oil, divided
1 salt
3 flour
1 active dry yeast
1 sugar
1 warm water
2 Extra Virgin Olive Oil, divided
1 salt
3 flour
Directions
1Combine the yeast, sugar and water in a mixing bowl, stirring to dissolve the yeast. Let stand until mixture begins to foam, approx. 5 minutes. Stir in salt and olive oil. Add the flour, mixing well until completely blended and the dough forms a ball.
2Turn the dough out onto a lightly floured surface and knead the dough until smooth and elastic. Transfer to an oiled bowl, turning to coat dough on all sides. Cover with plastic wrap and let stand in warm draft-free place until doubled in size, approx. 1 hour. Divide the dough into 2 equal portions. Cover and let rest for an additional 10 minutes. TIP: Dough can be used immediately, or wrapped and refrigerated for 24-48 hours, or wrapped and frozen for up to 2 weeks.
Tips
1
If you don’t have a piping bag, you can use a large sealable plastic freezer bag instead. Fill it with the meringue and cut off one of the corners, it works just like a piping bag.
Disclaimer
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Personal Note
Personal Note
