Laura's Basic Pizza Dough

Name: Laura's Basic Pizza Dough
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: dough for 2 pizzas
Cuisine: italian
Ingredients: 1 1/3 cups warm water (110 degrees F); 2 1/2 teaspoons sugar; One 1/4-ounce envelope active dry yeast; 2 tablespoons extra-virgin olive oil, plus more for brushing; 3 teaspoons salt; 3 1/2 to 4 cups Italian 00 flour or, if you can¿t get your hands on it, regular all-purpose flour will do

Recipe courtesy of Laura Vitale

Show: Simply Laura

Episode: Papa's Pizza

Laura's Basic Pizza Dough

2 Reviews

Level: Easy
Yield: dough for 2 pizzas
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

502

Total Fat

8

Saturated Fat

1

Carbohydrates

93

Dietary Fiber

4

Sugar

3

Protein

13

Cholesterol

0

Sodium

482

Total: 1 hr 50 min (includes rising time)
Active: 20 min

Level: Easy
Yield: dough for 2 pizzas
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

502

Total Fat

8

Saturated Fat

1

Carbohydrates

93

Dietary Fiber

4

Sugar

3

Protein

13

Cholesterol

0

Sodium

482

Total: 1 hr 50 min (includes rising time)
Active: 20 min

Ingredients

1 1/3 cups warm water (110 degrees F)

2 1/2 teaspoons sugar

One 1/4-ounce envelope active dry yeast

2 tablespoons extra-virgin olive oil, plus more for brushing

3 teaspoons salt

3 1/2 to 4 cups Italian 00 flour or, if you can¿t get your hands on it, regular all-purpose flour will do

Directions

Watch how to make this recipe.

Add the warm water in a small bowl and sprinkle over 1 teaspoon of the sugar and the yeast; set aside so the yeast can proof.
Oil two bowls with a little olive oil and set aside.
In the bowl of a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar. Stir the yeast in the water to make sure it¿s all dissolved and add it to the flour mixture. Mix on medium-low speed until everything is combined. Increase the speed to medium and allow the machine to knead the dough, adding more flour if necessary, until it is smooth and comes away from the side of the bowl, 6 to 7 minutes.
Divide the dough in two pieces and roll each into a ball. Place a ball in each of the oiled bowls seam-side down, and brush the tops with a little oil to stop them from drying out. Cover the bowls with plastic wrap and place in a warm place (inside a microwave or a turned-off oven works best) until it doubles in size and when poked with a finger, the indent remains (it doesn't spring back), about 1 1/2 hours.
Once the dough has risen, use immediately or store in the refrigerator for up to 24 hours.

My Private Notes

Show: Simply Laura

Episode: Papa's Pizza

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2 Reviews

Add Your Review

kathyurbano

Did not care for this and I am Italian and my Nonno's dough is so much better. Using 00 (double Zero) flour is traditional especially in Italy however because of the high gluten you don't need that much olive oil! In fact you don't need any oil at all in the dough with Double zero flour. It makes the dough too soft and you will not get that crisp bottom and chewy internal texture.Brushing the dough with oil however is correct as it rises so it remains moist. In addition we never use sugar! A teaspoon of honey is all we use to help activate the yeast. This much sugar gave it a funny taste. The dough is everything with pizza! Sorry but this dough fell short in taste and texture.

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