Pizza Dough From 'The Kitchn Cookbook'

1. In a large bowl or in the bowl of a stand mixer, combine water and yeast and stir with a fork to dissolve yeast. The mixture should look cloudy and begin to foam. Place paddle attachment on mixer, add flour and salt to bowl, and mix until a shaggy dough is formed. If dough is too wet, add more flour as needed.

2. Turn dough out onto a clean work surface, along with any loose flour still in the bowl. Or, if using a stand mixer, switch to dough hook. Knead dough until all flour is incorporated, and dough is smooth and elastic, about 5 minutes. Dough should still feel moist and slightly tacky. If it’s sticking to your hands and the countertop or the sides of the stand mixer bowl like bubble gum, work in more flour 1 tablespoon at a time until it is smooth.

3. If you have time at this point, you can let dough rise, covered in an oiled bowl in a warm place until doubled in size (about 1 hour and 30 minutes). After dough has risen, you can use dough or wrap it in plastic wrap and refrigerate it for up to 3 days. (Bring dough to room temperature before proceeding.)

4. Cover dough with the upside-down mixing bowl or a clean kitchen towel while you prepare pizza toppings, or let dough rest overnight.

This Recipe Appears In

• Cookbook Review: 'The Kitchn Cookbook' is Your Tiny Kitchen Handbook