Using both all-purpose and bread flours in this recipe is a calculated move to create the perfect pizza texture regardless of toppings. The higher protein content in bread flour allows for stronger gluten development and a nice chew to the cooked crust while the all-purpose ensures a crisp, light edge.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 20 min |
| Yield: | 2 pounds dough |
Ingredients
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups warm water (about 110˚ F)
- 2 cups bread flour
- 1 3/4 cups all-purpose flour, plus more for kneading
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for the bowl
Instructions
- Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
- If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 260 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 259 mg |
Reviews
If this is the same recipe that was in the magazine, let me tell you, I’ve made lots of pizza dough and nothing came close to this dough. It’s such a yummy dough. It’s fluffy and moist inside but crisps up nicely on the outside. Compliments any simple delicious toppings.
We loved it. The crust is awesome in the pan. It’s light compared to my normal pizza crust I’ve been making for decades. It’s fun to switch up now and again. Thank you.