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// basics

Pizza Dough

A simple two-crust pizza dough, adapted from Ricardo.

prep 10 minutes cook 35 minutes serves 2

My note: I use an 8 g packet of instant pizza yeast. Imported from Ricardo — adjust to taste.

Preparation

  1. Combine the water, yeast, and sugar in a bowl. Let stand until the mixture foams on top, about 5 minutes.
  2. In a food processor with a dough hook or plastic blade, mix the flour and salt. Gradually pour in the yeast mixture at medium speed until a soft ball forms.
  3. Knead briefly on a floured surface and shape into a ball. Place in an oiled bowl, cover, and let rise in a warm, humid spot for about 20 minutes.
  4. Divide in half. Use immediately, or wrap and refrigerate up to 48 hours or freeze. Makes two 8-inch crusts.