Pizza Dough

Name: Pizza Dough
Yield: 2 large, 4 medium or 8 individual pizzas
Cuisine: Italian
Ingredients: 1 3/4 cups, water divided, 1/2 cup warm, remaining at tap temperature; 2 1/4 teaspoons, dry active yeast (1 envelope); 2 tablespoons, olive oil, plus extra for brushing dough; 4 cups (22 ounces), bread flour; 1 1/2 teaspoons, table salt; , vegetable oil (or cooking spray) for oiling bowl; , semolina for dusting peel

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Appears in Cook's Illustrated May/June 1995

Main Courses

Italian

Pizza

SERVES2 large, 4 medium or 8 individual pizzas

TIME35 minutes, plus 2 hours rising

WHY THIS RECIPE WORKS

The problem that prevents most cooks from making pizza for a weeknight dinner is the time involved in letting the dough rise. For our pizza dough recipe we found two ways around this problem: either making the dough in the morning and letti...

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