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Classic Pizza Dough

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INGREDIENTS

4 cups 500g all-purpose flour (or bread flour for a chewier texture)

1 tsp sugar

2 tsp salt

1 packet 7g dry yeast

1 1/2 cups 355ml warm water (about 110°F/45°C)

2 tbsp olive oil plus extra for greasing

DIRECTIONS

Prepare the Yeast Mixture:

In a small bowl, dissolve sugar in warm water. Sprinkle the yeast over the top and let it sit for 5 minutes, or until it becomes frothy.

Mix the Dry Ingredients:

In a large mixing bowl, combine the flour and salt.

Combine Wet and Dry Ingredients:

Make a well in the center of the flour mixture. Pour the yeast mixture and olive oil into the well.

Gradually mix the ingredients together until a dough begins to form.

Knead the Dough:

Turn the dough onto a floured surface and knead for about 10 minutes, until it is smooth and elastic.

If the dough is too sticky, add a little more flour. If it’s too dry, add a bit more water.

First Proofing:

Place the dough in a lightly oiled bowl, turning it to coat all sides with oil.

Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 to 2 hours, or until it doubles in size.

Punch Down and Shape:

Once the dough has doubled, punch it down gently to release air bubbles.

Divide the dough into 2 or 4 equal parts, depending on the size of pizzas you want.

Shape each part into a ball, then flatten into a disk. Let them rest for a few minutes before stretching out into pizza bases.

Final Proofing:

After shaping, let the dough rest for another 10-15 minutes before adding toppings.

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Bake:

Preheat your oven to its highest setting, ideally around 475°F (245°C).

Add your favorite toppings to the stretched dough.

Bake for 10-15 minutes or until the crust is golden and the cheese is bubbly.

Note: For an even better flavor, try the overnight fermentation method by placing the kneaded dough in the refrigerator for 24-72 hours. Allow it to come to room temperature before shaping.

NOTES

For a thinner crust, divide the dough into more pieces.

The dough can be frozen for up to 3 months. Thaw in the refrigerator overnight before use.

Experiment with different flour types like whole wheat for a healthier option.

Overnight fermentation in the refrigerator enhances the flavor.

EQUIPMENT

Mixing bowl

Measuring Cups and Spoons

Dough scraper (optional)

Rolling pin (optional)

Pizza stone or baking sheet

Oven

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