Pizza Dough (King Authur)

Ingredients

• 2 teaspoon active dry yeast or instant yeast
• 255 grams lukewarm water
• 2 tablespoons Olive oil
• 360 grams Flour
• 1 1/4 teaspoons Salt

Instructions

1. 1) If you’re using active dry yeast, dissolve it, with a pinch of sugar, in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.
2. 2) Weigh your flour. Combine ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you’ve made a soft, smooth dough. If you’re kneading in a stand mixer, it should take 4 to 5 minutes at second speed, a
3. 3) To make pizza up to 24 hours later, skip to step 5.
4. 4) To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it’s very puffy. This will take about an hour using instant yeast, or 90 minutes using active dry. If it takes longer, that’s OK; just give it some extra time.
5. 5) To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours); it will rise slowly as it chills. This step allows you more schedule flexibility; it also develops the crust’s flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator.
6. 6) Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices:
7. Two 1/2“-thick 14“ round pizzas; Two 3/4“-thick 12“ round pizzas; One 3/4“ to 1“-thick 13“ x 18“ rectangular (Sicilian-style) pizza (pictured); One 1 1/2“-thick 9“ x 13“ rectangular pizza;One 1“-thick 14“ round pizza.
8. 7) dive dough for 2 pizzas
9. 8) stretch dough briefly into shape. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.
10. 9) Use vegetable oil pan spray to lightly grease the pan(s) of your choice. Drizzle olive oil into the bottom of the pan(s).
11. 10) Place the dough in the prepared pan(s). Press it over the bottom of the pan, stretching it towards the edges. cover, wait 15 minute
12. 11) Repeat the rest and dough-stretch one more time, if necessary; your goal is to get the dough to fill the pan as fully as possible.
13. 12) Allow the dough to rise, covered, till it’s noticeably puffy, about 90 minutes (if it hasn’t been refrigerated); or 2 to 2 1/2 hours (if it’s been refrigerated). Towards the end of the rising time, preheat the oven to .
14. 13) Bake the pizza at 450°F on the lower oven rack:
15. 8 minutes for thinner crust pizza; about
16. 10 to 12 minutes for medium thickness; and
17. 12 to 14 minutes for thick-crust pizza.