Name: Pizza Dough
Yield: 2 medium pizzas (12-inch)
Ingredients: 500 g (4 cups) bread flour (or all-purpose); 10 g (1½ tsp) fine sea salt; 7 g (2¼ tsp) instant yeast (or 2 g for a slow rise); 325 ml (1⅓ cups) lukewarm water; 2 Tbsp olive oil

2 medium pizzas (12-inch)

Yield

1.5-24 hours (see notes)

Time

Dough balls can be refrigerated up to 3 days or frozen for 3 months. Thaw frozen dough in the fridge overnight, then bring to room temperature before stretching.

Keeps

A versatile dough that works for thin and crispy, thick and chewy, or anything in between.

Method

In a large bowl, whisk together the flour, salt, and yeast. Add the water and olive oil. Stir until a rough dough forms.
Turn out onto a clean surface and knead for 6-8 minutes until smooth and springy. (Or mix in a stand mixer with the dough hook on medium-low for 5 minutes.)
Place in a lightly oiled bowl, cover, and let rise until doubled. For a quick rise with the full amount of yeast, this takes about 1-1.5 hours at room temperature. For a slow rise (using 2 g yeast), refrigerate the dough 12-24 hours for deeper flavor.
Divide the dough in half. Shape each piece into a tight ball. Let rest 15-20 minutes before stretching.
On a floured surface (or on parchment), stretch and press the dough outward from the center, leaving a slightly thicker rim. Rotate and stretch until you reach your desired size and thickness. Top and bake on a preheated pizza stone or inverted sheet pan at 260°C (500°F) for 8-12 minutes.
*Storage:** Dough balls can be refrigerated up to 3 days or frozen for 3 months. Thaw frozen dough in the fridge overnight, then bring to room temperature before stretching.