Ingredients
- 1 envelope (about 2 1/4 tsp.) active dry yeast
- 3/4 cup warm water (105 degrees to 115 degrees )
- 2 tablespoons EVOO, plus more for the bowl
- 1 cup "00" flour, plus more for dusting
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1 tablespoon kosher salt
Preparation
Step 1
In a small bowl, stir the yeast, warm water and 2 tbsp. EVOO; let stand until the yeast dissolves, about 5 minutes.
In a food processor fitted with the plastic dough blade, pulse the flours, sugar and salt a few times. With the machine running, stream in the yeast mixture to form a sticky dough. Turn the dough out onto a "00"-floured surface; knead just until smooth, a minute or so. Oil a large bowl, put the dough in the bowl, cover with a kitchen towel and let rise 1 hour.
Using a bench scraper, cut the dough into 4 pieces. Knead each piece a few turns on a "00"-floured surface, then roll out to 10- to 12-inch rounds. Place on a "00"-floured peel for topping. (If you want to make the dough ahead, wrap and refrigerate or freeze the 4 pieces of dough. Thaw the frozen dough in the refrigerator overnight, or let the refrigerated dough come to room temp for 40 to 45 minutes before using.)
Note
Flour Power
"00" flour, also called "tipo 00," is a very finely milled Italian flour that is favored for making pizza dough. Very fine flour like this tends to need a little less liquid to hydrate it, so if you substitute all-purpose flour for "00" flour, you might have to use a little more water. Look for "00" flour at Italian markets and specialty foods stores.