Use this simple pizza dough to make smaller individual pies that guests can top themselves or make 2 larger ones for family pizza night.
- 3 Cups Unbleached Flour (Plus More For Dusting)
- 1 1/2 Tablespoons Sugar
- 1 Teaspoon Instant Yeast
- 1 Cup Plus 2 Tablespoons Warm Water
- 3 Tablespoons Olive Oil (Divided)
- 1 1/2 Teaspoon Kosher Salt
- In food processor pulse flour, sugar, and yeast to combine. With processor running drizzle warm water until incorporated. Add 1 tablespoon oil and kosher salt. Pulse until dough forms a ball.
- Brush inside of large-size bowl with 1/2 tablespoon olive oil. Transfer dough to bowl and drizzle with 1 tablespoon olive oil. Knead in. bowl 1 minute. Shape dough into ball and brush surface with remaining 1/2 tablespoon olive oil. Cover tightly with plastic wrap. Refrigerate at least 1 day or up to 3 days.
- Remove dough from refrigerator 1 hour before ready to use. Divide dough into 8 smaller balls or 2 large balls. On a lightly floured surface, stretch and roll each dough ball into a circle before topping as desired.
- In batches, bake on parchment lined cookie sheets in 425-degree oven for 12 to 15 minutes until bottoms are golden brown.
- Sauces: Alfredo, Pesto, Tomato
- Topping: Pepperoni, Prosciutto, Italian Sausage, Sautéed Sliced Mushrooms, Thinly Sliced Red Onions, Chopped Roasted Red Peppers, Chopped Marinated Artichokes, Fresh Basil, Sliced Pepperoncini, Thinly Sliced Tomatoes, Chopped Olives
- Cheeses: Mozzarella, Ricotta, Parmesan, Pepper Jack, Asiago
- Makes 8 Small Or 2 Large Pizzas
- Prep Time: 40 Minutes Cook Time: 15 Minutes Chill Time: 1 To 3 Days Total Time: 55 Minutes
- "Work With What You Got!"
- ©Tiny New York Kitchen © 2019 All Rights Reserved
