Pizza Dough — Large Batch, Machine Method
This makes a nice big pizza, depending on how thin you stretch the dough. I aim for a nice thin 14″ diameter crust, which I bake on a parchment-paper-lined pizza screen on the bottom rack of my oven. See the full recipe blog posting for details.
  • 2cups All Purpose Flour
  • 1Tbsp Sugar
  • 1tsp Salt
  • 3/4 cup Warm water
  • 1Tbsp Instant or Fast Rising Yeastor one packet
  • 1/2tsp Sugar
  • 2Tbsp Olive oil or vegetable oil
  1. In the bowl of a food processor with the dough blade in place, or the bowl of a stand mixer with the dough hook attached, combine flour, sugar and salt.
  2. In a small bowl of measuring cup, dissolve yeast and 1/2 tsp sugar in warm water.
  3. With the machine of your choice running, add yeast mixture to the flour mixture. Add oil when the flour is wet, which will be almost immediately.
  4. Knead the dough until smooth and elastic, about 1 minute in the food processor, or 3 – 5 minutes in the stand mixer. Dough should be soft, but should clear the bowl.
  5. Using oiled hands, round the dough into a ball and allow it to rest on the counter, covered with plastic wrap, for at least 10 minutes before stretching to the desired thickness and dimensions. Use this time to prepare your garnishes.
  6. Bake the garnished pizza in a pre-heated 450°F oven until golden brown and crispy. Cooking time will vary with the thickness of the crust and the amount of topping, and may be as quick as 5 minutes, or as long as 20.