![](https://cdn.statically.io/img/www.allrecipes.com/thmb/cYzn2fQV-g71iKy6fUsKNenK3DI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3474709-7a443955faf74be79e99e765fb2270ab.jpg)
Ingredients
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3 cups bread flour, divided, or as needed
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1 cup warm water
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1 tablespoon active dry yeast
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½ teaspoon salt
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2 tablespoons olive oil
Directions
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Combine 2 cups bread flour, warm water, yeast, and salt in a bowl with an electric mixer fitted with the dough hook attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover the bowl with a towel and let rise in a warm place until dough is doubled in volume, about 20 minutes.
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Uncover the bowl and mix with the electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining 1 cup flour , a little at a time, until soft, sticky dough forms, 1 to 2 minutes.
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Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover the bowl with a towel and let rest, about 20 minutes.
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Meanwhile, rub olive oil evenly into a plastic container.
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Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into the prepared container. Refrigerate dough for at least 1 day and up to 7 days.
Tips:
Not all of the flour may need to be used. Aim for a soft, sticky dough. If dough starts flopping around the dough hook, you've added too much flour.
The recipe also makes enough for 2 thin 12-inch pizzas, if desired.
To make pizza: Preheat the oven to 500 degrees F (260 degrees C). Place a baking stone or heavy baking pan on the oven's bottom rack. Remove dough from the refrigerator to warm until wet and stretchy, 5 to 10 minutes. Turn dough onto a lightly floured surface. Stretch pizza dough onto a pizza pan with floured hands. Top with desired toppings. Transfer pizza to the baking stone and bake in the preheated oven until dough is browned on the edges and charred on the bottom, 10 to 15 minutes.
Nutrition Facts (per serving)
34 | Calories |
3g | Fat |
1g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 34 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Sodium 147mg | 6% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Protein 1g | 1% |
Calcium 2mg | 0% |
Iron 0mg | 2% |
Potassium 30mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.