Same Day Pizza Dough Recipes

Steps:

• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Steps:

• In the bowl of an electric mixer fitted with the dough hook, sprinkle yeast and sugar over 1 1/4 cups warm water (100º to 105º); let stand until yeast is creamy, 5 to 10 minutes. (If yeast does not become creamy, discard and start over with new yeast.) In a large bowl, whisk together flour and salt. Add to yeast mixture. Mix on low speed for 4 minutes or until dough forms a coarse ball. Let dough rest, with bowl covered with a damp kitchen towel, 5 minutes, then remove towel and knead on medium-low speed, 2 minutes more, or until dough clears sides of bowl. If dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful. If it is too stiff or dry, mix in more water by the tablespoonful. (If not using a mixer, dough can be combined in a large bowl and, on a lightly floured work surface, vigorously kneaded by hand, following kneading and resting times above.) Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and let stand at room temperature for 40 minutes, or until doubled in bulk; time may vary depending on room temperature and yeast. Divide dough into 4 pieces; shape pieces into balls and place on a lightly floured work surface, leaving a few inches between balls. Loosely cover with a damp dishtowel (not terry cloth) and let rise at warm room temperature until doubled, about 2 hours; time may vary depending on room temperature and freshness of yeast. If skin forms on dough while rising, lightly spray surface with water. Shape and bake the dough as directed in your pizza recipe.

Steps:

• In the bowl of an electric mixer fitted with the dough hook, sprinkle yeast and sugar over 1 1/4 cups warm water (100º to 105º); let stand until yeast is creamy, 5 to 10 minutes. (If yeast does not become creamy, discard and start over with new yeast.) In a large bowl, whisk together flour and salt. Add to yeast mixture. Mix on low speed for 4 minutes or until dough forms a coarse ball. Let dough rest, with bowl covered with a damp kitchen towel, 5 minutes, then remove towel and knead on medium-low speed, 2 minutes more, or until dough clears sides of bowl. If dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful. If it is too stiff or dry, mix in more water by the tablespoonful. (If not using a mixer, dough can be combined in a large bowl and, on a lightly floured work surface, vigorously kneaded by hand, following kneading and resting times above.) Lightly oil a large bowl. Form dough into a ball, transfer to bowl and turn to lightly coat with oil. Cover bowl tightly with plastic wrap and let stand at room temperature for 40 minutes, or until doubled in bulk; time may vary depending on room temperature and yeast. Divide dough into 4 pieces; shape pieces into balls and place on a lightly floured work surface, leaving a few inches between balls. Loosely cover with a damp dishtowel (not terry cloth) and let rise at warm room temperature until doubled, about 2 hours; time may vary depending on room temperature and freshness of yeast. If skin forms on dough while rising, lightly spray surface with water. Shape and bake the dough as directed in your pizza recipe.