Crispy Pizza Dough

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  • Servings: makes 1 pound dough

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  • 3/4 cup plus 2 tablespoons warm water
  • 1 envelope active dry yeast
  • 1 teaspoon sugar
  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • Extra-virgin olive oil

How to make this recipe

  1. In a large bowl, mix the water with the yeast and sugar and let stand until foamy, about 5 minutes. Add the 2 cups of flour and the salt and stir until a raggy dough forms. Scrape the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes.

  2. Lightly oil the bowl and return the dough to it; turn the dough to coat it with oil. Cover with plastic wrap and let stand in a warm, draft-free spot until doubled in bulk, about 1 1/2 hours. Punch down the dough and divide it into 4 balls.

Make Ahead

The balls of dough can be wrapped in plastic and refrigerated overnight or frozen for up to 1 month. Let the dough return to room temperature before rolling out.

Serve With

Gaucho Pizzas

Published October 2004

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