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Williams-Sonoma Recipe: Basic Pizza Dough

Williams-Sonoma pizza dough recipe, Chuck Williams, Williams-Sonoma Cooking for HomeThis all-purpose homemade dough is perfect for a pizza party or easy dinner with toppings of your choice. From William-Sonoma Cooking at Home.

*Makes 1 1/3 lb. dough

1 tablespoon active dry yeast
3/4 cup plus 2 tablespoons (7 fl. oz.) lukewarm water (110°F)
2 3/4 cups (14 oz.) all-purpose (plain) flour
1 teaspoon salt
1 tablespoon extra-virgin olive oil

In a small bowl, combine the yeast and the lukewarm water and let stand until bubbles start to rise, about 5 minutes.

In a bowl, stir together the flour and salt and form into a mound. Make a well in the center, and add the yeast mixture to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a rough dough forms.

Transfer the dough to a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. As you work, sprinkle additional flour on the work surface, 1 tablespoon at a time, only if needed to prevent sticking. Form the dough into a ball. Oil a clean bowl with the oil, place the dough in it, and turn to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a warm place until the dough is doubled in volume, 1–2 hours.

To shape the dough, turn it out onto a lightly floured work surface and press flat. Using your hands, begin to press it out gently into the desired shape. Then place one hand in the center of the dough and pull, lift, and stretch the dough with the other hand, gradually working your way all around the edge, until it is the desired thickness, about 1/4 inch for a crusty pizza base and 1/2 inch for a softer one. Flip the dough over from time to time as you work with it. Alternatively, roll out the dough with a rolling pin. The dough should be slightly thinner in the middle than at the edge. Lift the edge of the pizza to form a slight rim around its circumference.

Transfer the dough to a baker’s peel or a baking sheet, cover with a kitchen towel, and let the dough rise again until almost doubled, about 20 minutes. Top and bake as directed in individual recipes.


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