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.
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.
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Very easy and makes a tasty crust especially when used with a baking steel or stone. I've made it twice and had to add more water than it calls for in order to get the "quite wet" dough consistency.
Outstanding. Very easy and is great in a cast iron pan.
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