Easy thin-crust pizza dough recipe handed down from my Italian grandmother.
Ingredients
- water: 1 cup
- ½ teaspoons active dry yeast: 1 piece
- white sugar: 1 tsp
- bread flour: 3 cups
- olive oil: 1 Tbsp
- ½ teaspoons salt: 1 piece
Metric Conversion
Stages of cooking
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Mix together water, yeast, and sugar in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes.
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Cover dough and refrigerate, 8 hours to overnight.
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Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours.
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Flatten or stretch out dough to desired thickness.
