ATK Pizza Dough
Ingredients
- 3 C (16.7 oz) bread flour (25.1 oz)
- 2 tsp sugar (1 TBSP)
- ½ tsp instant (rapid-rise) yeast (¾ tsp)
- 1⅓ C (10.6 oz) ice water (15.9 oz)
- 2 TBSP vegetable oil (3 TBSP)
- 1½ tsp salt (2¼ tsp - 3x ¾ tsp)
Dough Directions
- Add flour, sugar, and yeast to food processor and pulse until combined (about 5 times)
- With food processor running, slowly add ice water and process until just combined and no dry flour remains (approx 10-15 seconds)
- Let dough rest for 10 minutes
- Add oil and salt to dough and process until dough forms sticky ball that clears sides of bowl (30-60 seconds)
- Transfer dough to lightly oiled counter and knead by hand to form smooth, round ball (about 30 seconds)
- Place dough (seam side down) in lightly greased bowl, cover tightly with plastic wrap, and place in fridge for 24-72 hours
Baking Directions
- One hour before baking, remove dough and press down to deflate.
- Transfer to clean counter, divide in two even pieces, and cover loosely with lightly greased plastic wrap.
- Pat 1 piece of dough into a 4-inch round, working around the edges and fold toward center until ball forms.
- Flip ball seam-side down and use cupped hands to drag in small circles on counter until dough feels taught (if dough sticks to yours hands, lightly dust top with flour). Repeat on remaining dough.
- Cover both pieces loosely with greased plastic and let rest for 1 hour.
- Preheat oven to 500F with pizza stone inside.
- Coat 1 ball generously with flour and place on well-floured counter. Use fingertips to gently flatten into approximately 8-inch round.
- Use your hands to gently stretch dough into 12-inch round, working along the edges and rotating.
- Transfer dough to parchment paper, and stretch into 13-inch round.
- Top with sauce and toppings
- Bake at 500F for 8 to 10 minutes.
- Transfer to wire cooling rack and let rest for 5 minutes before serving.
- Repeat for second pizza.