Eduardo Garcia's Pizza Dough

Pizza Dough

byEduardo Garcia
Total 3 hours (includes rising times)
Active 20 mins
Makes dough for 2 to 4 pizzas
TIP: If you don’t have a stand mixer or dough hook, you can knead by hand until the dough is elastic and slightly tacky.
  • 2 cups warm water
  • 2 1/4 teaspoons (1 envelope) active dry yeast
  • 1 teaspoon sugar
  • 4 1/2 cups bread flour
  • 2 teaspoons kosher salt
  • Olive oil, for the bowl and parchment paper
    1. In the bowl of a stand mixer, combine the water, yeast and sugar. Stir to help dissolve the yeast. Allow the yeast to activate for 10 minutes. When the yeast is foamy and creamy it is ready to use.
    2. Add 2 cups of the bread flour to the liquid. Using a rubber spatula, stir to combine, allowing the flour to absorb the liquid. Place the bowl on the stand mixer and attach the dough hook. Mix on low speed, adding 1 cup of the remaining bread flour at a time, until fully incorporated. Add the salt and turn the mixer up to medium speed. Continue to knead until the dough is elastic but still slightly tacky and soft, about 10 minutes. (You can also do this part by hand on a lightly floured board.)
    3. Oil a large bowl and your hands. Form the dough into a ball and place in the bowl coating it in the oil. Cover with a damp towel or plastic wrap and allow to sit in a warm place until doubled in size, about 2 hours.
    4. Line a rimmed baking sheet with parchment paper and oil the paper lightly. Knock down the dough and fold it over on itself 1 or 2 times. Divide into 4 equal pieces and form each piece into a ball. Place the dough balls on the prepared tray and drizzle with more oil if needed. Cover with a damp towel or plastic wrap and allow to proof for another hour. The dough is now ready to use.