freshly cracked black pepper
This pizza dough is fool proof! I’ve probably made it 50 times and it has never failed to please.
Adapted from Food to Live By
1/2 oz or 2 packages instant dry yeast
1 1/2 cups lukewarm water
2 tbsp sugar
3 tbsp evoo, plus more for coating the bowl
3 1/2 cups unbleached ap flour, plus more for dusting
1/2 cup white bread flour
1 tbsp kosher salt
Please yeast, flour, and salt in the bowl of a stand mixer fitted with the dough hook. Mixing on low, add water and olive oil and mix until dough is smooth and elastic, and only slightly sticky, 10-15 minutes. Adjust flour or water based on dough consistency and mix an additional 2 mins.
Transfer the dough to a large bowl coated with evoo and cover with plastic wrap. Let the dough rise in a warm, draft free spot until doubled in size, 1 1/2-2 hours.
Punch down the dough. Divide the dough into 2 balls. With floured hands and a floured work surface knead lightly. Roll dough into desired shape and bake at 400.