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The name does not lie, this pizza dough really is easy to make.
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.
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g