Pizza Dough

This versatile dough can be used to make pizza, calzones, or stromboli. It gets its great depth of flavor from a long, slow fermentation, preferably overnight in the refrigerator.



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Yield: Enough dough for 4 individual pizzas or calzones or 2 stromboli
Related Categories: Pizza, Pizza Dough
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Ingredients
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    1   pound 
    unbleached bread flour; more as needed (3-1/2 cups)
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    2   teaspoons 
    granulated sugar or honey
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    1 1/2  teaspoons 
    table salt (or 2-1/2 tsp. kosher salt)
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    1 1/4  teaspoons 
    instant yeast
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    1 1/2  tablespoons 
    extra-virgin olive oil; more as needed
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    Semolina flour (optional)

Directions
1.
Combine the flour, sugar or honey, salt, yeast, and olive oil in a large mixing bowl or in the bowl of an electric stand mixer. Add 11 fl. oz. (1-1/4 cups plus 2 Tbs.) cool (60 degrees to 65 degrees F) water. With a large spoon or the paddle attachment of the electric mixer on low speed, mix until the dough comes together in a coarse ball, 2 to 3 minutes by hand or 1 to 2 minutes in the mixer. Let the dough rest, uncovered, for 5 minutes.
2.
Knead the dough: If using an electric mixer, switch to the dough hook. Knead the dough for 2 to 3 minutes, either by hand on a lightly floured work surface or with the mixer's dough hook on medium-low speed. As you knead, add more flour or water as needed to produce a ball of dough that is smooth, supple, and fairly tacky but not sticky. When poked with a clean finger, the dough should peel off like a Post-it note, leaving only a slight residue. It may stick slightly to the bottom of the mixing bowl but not to the sides.
3.
Chill the dough: Lightly oil a bowl that's twice the size of the dough. Roll the dough in the bowl to coat it with the oil, cover the top of the bowl tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days. It will rise slowly in the refrigerator but will stop growing once completely chilled. If the plastic bulges, release the carbon dioxide buildup by lifting one edge of the plastic wrap (like burping it) and then reseal. Use the dough for pizzas, calzones, or stromboli as directed in the recipes.
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