Pizza Dough
Ingredients
½ tsp.
sugar, dissolved in 1 cup warm water (110°-115°)
1 envelope
active dry yeast
1 tsp.
kosher salt
2 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for greasing the bowls
2 ½ cups
flour, divided, plus extra for kneading
Directions
- Pour sugar water into the bowl of an electric stand mixer. Sprinkle yeast evenly over the surface of the water; let stand until foamy (about 5 min.).
- Whisk in salt, oil and about ½ of the flour; stir until smooth.
- Place bowl on mixer stand fitted with a dough hook. Add remaining flour a bit at a time; knead with dough hook until a stiff dough forms, then about 2 min. more until dough is smooth.
- Transfer dough to a lightly floured work surface; knead by hand until completely smooth and elastic (about 2 min.).
- Cut dough in half; place dough balls in 2 large bowls greased with oil; cover bowls with plastic wrap and let rise in a warm, draft-free spot until doubled in volume (about 1 hr.).
- Punch down the dough balls and knead until smooth.
- Place on a lightly floured work surface; cover loosely with plastic wrap for 10 min. until ready to use.
