Yield: 3 small pies or 1 extra extra large pie
Time: 15 minutes, plus at least 1 hour’s rising
Excellent pizza dough. Easy to make.
- 3 cups all-purpose or bread flour, more as needed
- 2 teaspoons instant yeast
- 2 tablespoons olive oil
- 2 teaspoons coarse kosher or sea salt, more for sprinkling.
- Combine flour, yeast, oil and salt in a food processor. Turn machine on, and add 1 cup water through feed tube. Process for about 30 seconds, adding more water, a little at a time, until mixture forms a ball and is slightly sticky.
- Turn dough onto a floured work surface, and knead to form a smooth, round ball. Put dough ball in a bowl, and cover with plastic wrap. Let rise until dough doubles in size, 1 to 2 hours. Use immediately, or wrap tightly in plastic, and freeze for up to a month. Defrost in a covered bowl in refrigerator or at room temperature.
- Note: Rolling is much easier if you allow the dough to rest at each stage: when you divide it into three (the recipe makes enough for three small pies, for easier grilling), when you flatten it and then again when you roll it into pies. I usually take a minute to roll the dough initially, then allow it to rest for five minutes before proceeding.
Source: from Mark Bittman, New York Times, August 27, 2003