Florence Fabricant's Basic Pizza Dough

Ingredients

• 1 package dry yeast
• 1 cup warm water (about 110 degrees)
• 3 ½ cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    487 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 87 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 14 grams protein; 590 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Dough for two 12-inch pizzas

Preparation

1. Dissolve yeast in water and set aside for about 10 minutes.
2. Combine 3 1/4 cups of the flour and the salt in a bowl, add the yeast mixture and the olive oil and mix until the ingredients cling together and can be gathered into a firm ball of dough.
3. Spread the remaining quarter-cup of flour on a board or work surface, place the ball of dough on the flour and knead, incorporating the flour from the board until the dough is smooth and elastic, about 10 minutes.
4. Place dough in a lightly oiled bowl, cover and set aside to rise until doubled, about one hour. Punch dough down. Dough is now ready to use. It may be stored, wrapped in plastic, in the refrigerator overnight if necessary. It may also be frozen but should be thoroughly defrosted before using.

1 hour 30 minutes