Yield: Yields 2 lb. dough, enough for 8 cracker-thin crusts, 4 Neapolitan-style crusts, or 1 Sicilian-style crust plus 2 cracker-thin crusts or 1 Neapolitan-style crust
Olive oil keeps this dough tender, and a little sugar encourages browning and boosts the flavor. You can double or triple this recipe.
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Make Ahead Tips
The dough will keep in the refrigerator for up to 2 weeks. After 2 days, tightly cover the dough in its bowl with plastic wrap to keep the surface of the dough from drying out. You can also freeze the dough in well-wrapped 1/2-lb. balls for up to 3 weeks. Thaw overnight in the refrigerator before using.
Whole-wheat dough variation: Substitute 5 oz. (1 cup) whole-wheat flour for the same weight of unbleached all-purpose flour, and add 2 Tbs. additional water.
Cornmeal dough variation: Substitute 5 oz. (1 cup) stone-ground yellow cornmeal for the same weight of unbleached all-purpose flour, and add 1 Tbs. additional olive oil.
recipes are like GPS, they make you question what you you know. don't cook Sicilian pizza for 20 minutes on 500. it will be burnt and you will be sad.
Best pizza dough recipe around. This dough develops nice flavor. This is the only pizza dough recipe I follow now.
Works great but it would be great if this recipe had weights instead of volume for consistent results. Has anyone converted this to weights?
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