Total Time: 20
Yield: enough for two to four pizzas
Turn the dough onto a floured work surface and knead by hand 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 let the dough rise more slowly in the refrigerator, 6 to 8 hours.) Deflate and divide into two to four pieces, depending on how many pies you want to make; roll each piece into a round ball. At this point, you can wrap the dough tightly in plastic wrap and freeze up to a month. (Defrost in a covered bowl in the refrigerator or at room temperature.) Otherwise, place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let them rest until they puff slightly, about 20 minutes. Proceed with either recipe below.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111