Basic Pizza Dough

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Basic Pizza Dough
A basic pizza dough can complement any variety of flavors. This dough is seasoned only lightly with extra virgin oil and kosher salt. It is best to use the dough immediately, but it can also be made in advanced and refrigerated up to a day ahead, or frozen for up to a month. If using frozen or chilled dough, allow it to both thaw completely and rise slightly before cooking.
Yield: 2-14" pizzas

  • 2/3 cup warm water (104-114 F)
  • 2 1/2 tsp active dry yeast
  • 1/2 tsp sugar
  • 2 tbsp extra virgin olive oil
  • 2 cups 00 flour , or all-purpose
  • 1/4 cup yellow corn flour
  • 1 tbsp kosher salt
  • 1 tbsp cracked pepper

  1. In a large mixing bowl, whisk together yeast, sugar, and 1/3 cup water. Allow to sit in a warm place for 10 minutes.
  2. Stir remaining water, oil, 1 1/2 cups of the flour, corn meal, salt, and pepper. with a wooden spoon, mix until it forms a loose dough. Turn onto a floured board and knead the dough, adding the remaining flour until the dough is smooth and elastic
  3. Lightly oil a medium mixing bowl, add the dough, and turn to completely oil the dough. Cover with a damp cloth, and set aside in a warm dry place for about an hour, or until the dough has doubled in size.
  4. When the dough has risen, punch it down to pop any large air bubbles and divide into two portions. Use immediately, or refrigerate until needed.