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Easy Pizza Dough

Add the all-purpose flour and kosher salt to the yeast mixture, stirring until blended.

Lightly dust your work surface with cornmeal. With floured hands, gently pat down the risen ball of dough into a circle, turning it as you do. With the tips of your fingers, tap down around the border of the pie to create the edge. Pick up the dough and gently pass it back and forth between your palms, rotating it each time you do, using gravity to help the dough stretch.

Makes 2 12-inch pizzas

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WHAT YOU WILL NEED: 1¾ cups warm water 2¼ teaspoons active dry yeast 1 tablespoon olive oil 4½ cups all-purpose flour, plus extra for work surface 4 teaspoons kosher salt Cornmeal or flour, for sprinkling on pizza peel Kitchen towel or plastic wrap HOW TO PREP: In a large bowl or measuring cup, whisk together warm water and active dry yeast. Let stand for 10 minutes. Mix the olive oil in.

Lightly dust a work surface with flour.

Knead dough, re-flouring surface as needed, until dough is soft, slightly sticky and elastic, about 10 minutes.

Lightly oil a large bowl.

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Spread the dough ball on a pizza peel sprinkled with cornmeal or flour. Repeat with the second dough ball. Top and bake.

Transfer dough into the bowl and turn to coat. Cover loosely with a kitchen towel or plastic wrap. Let rest until doubled in size, about 1½ hours. Cut into 2 equal pieces, and shape each into a ball.

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cold-rise Pizza Dough Makes 2 12-inch pizzas

Stovetop skillet pizza Prepare the toppings for your pizza, and place them within easy reach of the stove. (Cook any raw toppings that you want to serve on the pizza ahead of time.) Take one half of a ball of risen pizza dough, and press it out into a circle slightly smaller than the 12-inch skillet you will be using. “Dock” the dough by pricking all over its surface with the tines of a fork (this helps it stay relatively flat), and set aside. Heat a 12-inch cast-iron skillet over high heat, and lightly coat it with olive oil. When the oil begins to shimmer, place the dough in the pan and lower the heat a bit so it browns evenly without burning. Cook the dough until it is golden brown on the bottom, about 1-2 minutes; then, flip it over and cover with sauce, cheese and toppings. Reduce heat to medium, and cover the pan until the cheese is melted, about 4-5 minutes. For a crispier crust, run the pizza under the broiler for the last 1-2 minutes of cooking. A hot pizza stone, metal baking surface or sheet pan is the secret to a perfectly browned, crisp-bottomed crust. Place your stone or pan on the middle rack of the oven before you turn it on, set the oven dial to 500°F, and let it heat it for a full hour before you intend to cook. howto reheat pizza Because the only thing better than cold leftover pizza is hot leftover pizza. IN THE OVEN: Place the cold slices on a rimmed baking sheet and cover tightly with aluminum foil — this traps in steam to keep the top of the pizza moist, plus it helps to re-melt the cheese. Place it on the lowest rack of a cold oven. Then, set the oven temperature to 275°F, and let the pizza warm for 25 to 30 minutes before serving. ON THE STOVETOP: Heat individual cold slices of pizza in a non-stick skillet large enough for the pieces to lie flat in the pan over medium heat for 2 minutes. Add a few drops of water to the pan, reduce the heat to low, and cover with a lid for 1 minute before serving. IN THE MICROWAVE: Place pizza on a microwave-safe plate. Place a microwave-safe glass of water in the microwave next to your pizza. The cup of water helps the base stay crispy, while still allowing the cheese to melt. Heat the pizza up for about 45 seconds. If it’s not hot enough yet, continue to heat in 10-second increments, checking for doneness after each additional 10 seconds of cooking. Serve.

WHAT YOU WILL NEED: 1 cup plus 1 tablespoon “00” flour 1 cup plus 2 tablespoons and 1 teaspoon all-purpose flour

1 teaspoon salt Pinch of sugar Just under 1 cup of water ¾ teaspoon active dry yeast 1 teaspoon extra virgin olive oil

HOW TO PREP: In a large mixing bowl, combine flours, salt and sugar. Heat water to 110°F.

In a small mixing bowl, stir together water, yeast and olive oil, then add it to the flour mixture. Knead with your hands until there is no trace of dry ingredients, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Transfer to a heavily floured surface, cover loosely with a dampened cloth, and let rest and rise in the refrigerator for at least 24 hours. (The chill slows down the activity of the yeast, and adds flavor and texture.) Remove the dough from the refrigerator 30 to 45 minutes before you begin to shape it for the pizza. Gently punch down the dough. Cut the dough in half and form each piece into a neat ball. Spread one dough ball on a pizza peel sprinkled with cornmeal or flour; repeat with second dough ball. When it is approximately 12 inches in diameter, the dough is ready to be topped and baked. GRILLING PIZZA OUTDOORS Make sure you have the sauce, shredded cheese, and all your other toppings prepped and ready to go before you begin cooking. Light a grill and oil the grate. Allow a few minutes for it to heat. Slide the risen pizza dough from the peel directly onto the rack, and grill until it browns on the bottom, about 2 minutes. Use tongs to flip the pizza dough over. Spread some sauce on top of the dough, leaving a 1-inch border. Add cheese and toppings, and close the lid of the grill. Cook until the bottom of the dough is lightly charred and the cheese is beginning to melt. Remove from the grill, slice the pizza and serve.

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