Is this the most authentic pizza dough ever? No.
We're not going to pretend this is straight from Naples because there's a tradition and a lot of specific technique that goes into truly authentic pizza dough.
But it is a pizza dough that checks all the boxes. As in it's easy enough for a beginner baker, has a great flavor (especially if you do a long rise), is versatile enough to be used for pizza or calzones, and is even sturdy enough to go on the grill!
Here are some essential tips to make this recipe a success:
(about 100°F to 115°F)
or bread flour of 00 flour
plus more for coating the bowl
Combine The Yeast: Place the water and sugar in the bowl of a stand mixer fitted with a dough hook and sprinkle yeast on top. Let sit until mixture bubbles, about 5 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
Mix In The Flour: Meanwhile whisk the flour and salt in a large bowl to aerate and break up any lumps. When yeast is ready, add the flour oil and mix over lowest speed until dough just starts to come together and looks shredded or shaggy, about 2 minutes. Add the olive oil, increase speed to medium, and continue to mix until dough is elastic and smooth, and pulls away from the sides of the bowl easily, about 6 minutes.
Let The Dough Rise: Gather the dough into a ball, place in a large, oiled mixing bowl, and turn to coat. Cover with a clean, damp dish towel, and let rest in a warm place until it doubles in size (and the dough does not spring back on itself when poked), about 45 minutes.
Once the dough has risen, punch it down, then shape as desired then let it rest at least 5 to 15 minutes before baking.
To make this ahead of time, prepare the dough as instructed, then cover it and place it in the refrigerator. Pull it out up to one day later to bake it (making sure it comes to room temperature first).
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