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Basic Pizza Dough #2

Makes 2 crusts


1-1/2 cups warm (110°F) water, preferably filtered)

1 teaspoon active dry yeast

3 to 3-1/4 cups Caputo or King Arthur OO flour

1 teaspoon salt

1 teaspoon extra virgin olive oil


Pour the water into the bowl of a food processor fitted with the steel blade.  Add the yeast and whirl to blend.  Let stand 10 minutes until chalky and bubbles begin to appear.  Add 2-1/2 cups of the flour and the salt; whirl to combine and form a ball of dough that moves away from the sides of the bowl and is not tacky to the touch.  Add additional flour if the dough is very wet but adding too much flour will result in a dry, hard texture.  The dough should be soft but not gooey.

Grease a large bowl with 1 teaspoon of olive oil and coat the dough in the oil.  Cover the bowl with plastic wrap and allow the dough to rise until doubled in size.  The dough can be made a day ahead and after the rising step, punched down and placed in a plastic bag in the refrigerator until needed.  If you do this, place the dough in a large bowl and allow it to stand several hours at room temperature before forming the pizza.

This recipe is featured on show 2822 – Sicilian Scaccia.


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