Homemade pizza dough recipe adapted from Ricardo Cuisine
- 1 cup warm water
- 1 tsp instant (rapid rise) dry yeast
- 1 tsp sugar
- 2 cups all purpose flour
- 1 tsp fine sea salt
In a bowl, combine the water, yeast and sugar. Let stand, until the mixture foams on top, about 5 minutes.
In the bowl of a stand mixer using the dough hook attachment, combine the flour and salt by mixing a the lowest speed for a 30 seconds. Add the yeast mixture, and increase the speed to medium. Continue mixing until a soft ball forms.
Remove the dough from the bowl and knead by hand for a few minutes on a floured surface.
Place in a lightly oiled bowl and cover with a clean, damp cloth. Let the dough rise for about 30 minutes in a warm area.
Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze.
This recipe will make two 23-cm (9-inch) thin-crust pizzas or two 20-cm (8-inch) thicker crust pizzas.