Pizza Dough

Name: Pizza Dough
Yield: makes 2 12- to 13-inch pies, enough for 4 people
Ingredients: 3 cups all-purpose or bread flour, plus more as needed; 2 teaspoons instant yeast; 2 teaspoons coarse kosher or sea salt, plus extra for sprinkling; 2 tablespoons olive oil

December 20, 2011

People can never seem to get enough pizza, and how many a pizza will serve depends on the heartiness of the toppings, the thickness of the crust, and whether you’re serving anything along with it. But I’ve found generally that this dough recipe will make two twelve- or thirteen-inch pizzas and that pizzas made with the following toppings will serve at least four people.

Cooks' Note

Pizza is easy, even when you make the dough yourself. And although we have practically been force-fed pizza with cooked tomato sauce, pizza is even easier when topped with raw ingredients. What the following pizzas have in common is their uncooked toppings; once you get the hang of it, you’ll find it easy enough to improvise with both raw and cooked ingredients.

Recipe notes

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