No really, please try it! This dough is our current favorite. Why? Easy to pull together, requires no fancy flours or ingredients. Super patient, the dough sits on the counter with very little attention or futzing required. Then, when you're ready to create your pizzas, the dough is super cooperative, stretching easily into the shape you are aiming to create. AND, it tastes great. Need I say more?
This recipe makes enough for 2 to 3 7-inch pizzas. It doubles easily, but you'll need a large bowl. You can definitely mix by hand (large bowl + wooden spoon) but it is much easier with a stand mixer. Quick note on the ingredients: if you have bread flour, awesome. Using bread flour will help contribute to building gluten in your dough, making the end-result pizza nice and chewy. The semolina included here adds a lovely flavor and texture. You can definitely use only all-purpose flour, too.
You can make this dough to bake on another day, too. If you intend to save any portions for baking the next day, once the dough has risen once and you've shaped it into the round, transfer to a 3- to 4-cup plastic container with a tight-fitting lid and refrigerate for up to 24 hours. Allow the dough to stand at room temperature for about 1 hour before use.
If you're fortunate enough to have a pizza oven, be sure to follow the suggested temperatures and methods for your oven. We have a pizza stone and we use a peel to slide the pizzas in and out. And I use parchment, which I think most purists would frown upon, but clean up is much easier, as is getting the floppy gooey dough into the oven.
Pizza Dough
Yield: Enough dough for 2 - 3 7-inch pies
Ingredients
2 1/4 tsp yeast
1 tsp sugar
1/4 cup whole milk Greek yogurt
2 T olive oil
3 3/4 cups bread or all-purpose flour
1/2 cup semolina flour
1 tsp sugar
1 1/4 tsp salt
Directions
In the bowl of your stand mixer, stir together 1½ cups water, yeast, sugar, yogurt and oil. Let sit until a bit foamy. Add the flours and salt. Mix with the dough hook on low until combined, about 30 seconds. Turn the mixer up a notch, and continue mixing until the dough comes together in a shaggy mass that clears the sides of the bowl, 1 to 2 minutes. Touch the dough; it should be wet enough to stick to your fingers. If it is not, mix in up to 2 tablespoons additional water.
Knead on medium until the dough is smooth and elastic, 8 to 10 minutes. Gather the dough into a ball in the center of the bowl. Cover and let rise at room temperature until doubled, 1 to 1½ hours.
Note: You can let the dough continue to rest at room temperature for several more hours.
When ready to bake, generously flour the counter and a rimmed baking sheet. Using floured hands and a plastic bowl scraper, scrape the dough onto the counter. Dust with flour, then use a floured metal bench scraper or chef’s knife to divide the dough into 4 portions. Flour the cut sides of each piece of dough.
Form each portion into a taut ball by cupping your hands around the base of the dough, slightly cradling it. Rotate and drag the dough along the counter, allowing the base to catch on the surface to create tension that pulls the dough into a tighter round. Repeat a few more times, until the dough forms a relatively uniform ball. (Here's when you can save the dough to bake the next day, if you'd like.)
Place the dough balls on the baking sheet, spacing the portions evenly. Dust them balls with flour, then cover with a kitchen towel. Let rise at room temperature until increased by about 50 percent in bulk, about 30 minutes. The dough now is ready to shape and bake.
When ready to bake, preheat your oven to 450. Shape the round into a crust with a rimmed edge. Top with desired toppings. Bake 15 - 20 minutes or until browned. Let sit for a few minutes before enjoying!
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