- More Pizza Recipes
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- Chicago-Style Deep Dish
- Grill (Sausage & Mozzarella)
- Grilled California Pizza
- Fresh Tomatoes & Basil Pizza
- Low Carb Pizza
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- Mini Pizzas
- Pizza Pizzas
- Pizza Rustica
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- U-D Sausage & Mushroom
Pappas Pizza Dough 3
Put the water in a small bowl, add the yeast and stir until dissolved.
In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms.
If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time.
Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes.
- [1 1/2] teaspoons fine sea salt
-  (1/4-ounce) packet active dry yeast
-  cups all-purpose flour, plus extra as needed
- [1 1/2] cups warm water, 100 to 110 degrees F, plus extra as needed
- [-] olive oil, for drizzling
Drizzle the inside of a clean bowl with olive oil, put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel.
Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces.
Form the dough pieces into 3 balls and put into 3 oiled bowls, cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour.
Remove the dough and wrap in plastic, refrigerate for up to 1 day.
( Giada de Laurentiis )