Pizza Dough

By kathryns

4-12" pizzas. Can divide and freeze dough up to 3 months for individual pizzas

Ingredients

• 2-1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
• 2 cups warm water (105 degrees to 115 degrees)
• 5 to 5-1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
• 2 teaspoons fine sea salt

Preparation

Step 1

Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.

Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.

Place a pizza stone (available at most kitchen supply stores) on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.

Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.)

Remove pizza from oven using peel, and top with additional toppings if using. Slice and serve. Repeat with remaining dough and assorted toppings.