Basic Pizza Dough

Preparation

1. Step 1

   Using a stand mixer fitted with a dough hook attachment, mix the yeast, flour, and salt on low speed for 2 minutes, then gradually add the 1 1/2 cups water. Increase the speed to medium and mix for 5 minutes, then return to low speed for another 2 minutes to start the creation of gluten. Add up to 1/2 cup more water as needed to make a dough that pulls away from the walls of the mixer bowl and is slightly tacky to the touch. (The ambient humidity will affect how much water is needed.)

   Step 2

   On a lightly floured board, form the dough into a ball. Place in an oiled bowl and turn the dough to coat it with oil. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place until doubled in bulk, about 2 hours. For additional flavor, put the dough in a sealed container and let bulk overnight in the refrigerator. Allow dough to come to room temperature (about 1 hour) before punching down and forming into a ball. Punch it down, then empty the dough out onto a lightly floured board, form into a ball, and cut it into 4 equal pieces. Shape each piece into a ball by gently stretching then rolling the ball and tucking the dough under on the bottom. (Bakers refer to this as the bread’s “belly button.”) Set each ball on a well-floured baking sheet and lightly brush the top of each ball with olive oil. Cover loosely with a towel or plastic wrap. Let rise for at least 1 hour, until doubled in size. Refrigerate if not using immediately. Or, place each ball of dough in an oiled self-sealing plastic bag and refrigerate for up to 3 days, or freeze for up to 1 month. Allow refrigerated dough to stand at room temperature for 1 hour before using. Thaw frozen dough in the bag at room temperature until dough warms up and has risen to almost twice its size.