I've made it no secret how much I adore Mark Bittman's recipes. So when I had a craving for pizza this week, it's no surprise that the dough recipe I went with came from his website.
The recipe itself is extremely minimalist, and guaranteed you are likely to have everything you need already in your kitchen.
Baking times will vary based on where you are and if you're using a pan or a stone. I used a pan and baked mine for 20+ minutes because I like a crispy crust.
You can use it same day (allow at least 2 hours rise time), or make ahead and freeze for when you need dinner fast. Also, the recipe calls to be mixed in a food processor but I didn't feel like cleaning it all up after so I just mixed it all by hand in a large bowl.
Mark Bittman's Pizza Dough
3 cups AP flour
2 tsp. instant yeast
2 tsp. salt
2 tbsp. olive oil
Combine flour, yeast and salt in a food processor. Turn the machine on and add olive oil and 1 cup water through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If it is still dry, add another tablespoon or so of water and process for another 10 seconds. (In the event that the mixture is too sticky, add flour a tablespoon at a time.)
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 20 minutes.
Bake at 425 degrees 15-20 minutes or until crust is golden brown and cheese is bubbly.