Pizza Dough

1. 1

   Pour the packet of active dry yeast into lukewarm water and whisk with a fork until the yeast is dissolved.

2. 2

   Let sit for about 10 minutes to activate the yeast.

3. 3

   Combine flour and salt in a large bowl and form a well in the center of the flour.

4. 4

   Pour the water into the well and, using your hands or the dough hook on an electric mixer (not a beater!

5. 5

   ), mix the flour and the water together.

6. 6

   When combined, transfer half of the dough to a floured surface and knead until the dough is smooth and elastic, not sticky.

7. 7

   Repeat with the second half of the dough.

8. 8

   If using immediately, place the balls of dough in a bowl.

9. 9

   If not using immediately, the dough can be placed in a plastic bag or Tupperware container in the refrigerator for 48 hours or frozen.

10. 10

    Do not leave uncovered if placing in the fridge or freezer.

11. 11

    (Adapted from The Kitchn.)

* Per serving · 4 servings · Values may vary.

No additional tips available.