The name does not lie, this pizza dough really is easy to make.
- 1/4 cup warm water, 105°F
- 1/2 envelope (1 and 1/8 teaspoons) dry yeast
- 1/2 cup room-temperature water
- 3 tablespoons extra virgin olive oil, plus extra
- 2 cups all-purpose flour
- 1 and 1/2 teaspoons kosher salt
1. Pour warm water into a small bowl or a 2-cup glass measuring cup. Sprinkle in the yeast, and let stand until the yeast softens, 3 to 5 minutes. Stir to dissolve yeast, and let stand for another 15 minutes in a warm spot in the kitchen. Add the room-temperature water and 1 tablespoon of the olive oil; stir to combine.
2. Combine flour and salt in a stand mixer or a large bowl. Slowly add the liquid ingredients and mix on low speed or stir with a wooden spoon until the liquid is incorporated.
3. Knead with a dough hook until the dough becomes smooth and begins to pull away from the sides of the bowl, about 4 minutes; or turn out onto a floured surface and knead by hand until the dough comes together.
4. If using a mixer, turn the dough out onto a floured surface and knead by hand for another 1 to 2 minutes. Add flour as needed to prevent sticking. Shape the dough into a ball and place in a lightly oiled bowl. Cover with a clean towel. Let stand until dough doubles in size, about 1 hour. (If made ahead, cover and chill up to one day.)
Extra! Use this pizza dough to make chef Cat Cora's Leek and Onion Pizzettas.