A refined recipe for creating a flavorful and textured pizza dough, perfect for homemade pizzas.
Combine the yeast and warm water in a bowl and let it sit for 5 minutes until bubbly.
Ensure the water is warm, not hot, to avoid killing the yeast.
Mix the flour, sugar, and salt in a separate bowl. Create a well in the center.
Sifting the flour can help achieve a smoother dough texture.
Pour the yeast mixture and olive oil into the well and mix until a dough forms.
Mix with a wooden spoon initially, then use your hands for better control.
Knead the dough on a floured surface for 8 minutes until smooth and elastic.
Use the heel of your hand to push the dough away and fold it back.
Coat the dough lightly with olive oil, place it in an airtight container, and let it rise for 2 hours.
Cover the container with a damp cloth to prevent the dough from drying out.
Deflate the dough, reshape it into a ball, and refrigerate overnight.
Refrigerating the dough enhances its flavor and texture.
Remove the dough from the refrigerator 2 hours before use, deflate, and divide into two portions.
Allowing the dough to come to room temperature makes it easier to work with.
Preheat your oven to 500°F with a pizza stone inside. Roll out the dough and add toppings.
Dust the rolling surface with flour or cornmeal to prevent sticking.
Bake the pizza on the stone for 7-10 minutes until the crust is golden and toppings are cooked.
Keep an eye on the pizza to avoid overcooking.
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