Lunch: Thick Crust Pizza Dough

A thick-crust pizza, dripping with cheese and toppings, will put a smile on anyone's face at the dinner table.

Ingredients

2 1/4 tsp. active dry yeast
1 tsp. sugar
2 c. flour
1 tsp. Sea salt
3 tbsp. extra-virgin olive oil

Instructions

Stir the yeast, sugar, and 1 cup plus 1 tablespoon warm (110 degrees F) water together and set aside for 5 minutes.
Pulse flour and salt together in a food processor. Stream in the yeast mixture and oil through the feed tube while continuing to pulse until a shaggy dough is formed.
Transfer dough directly to an oiled bowl. Cover with a dampened towel. Let rise in a warm, draft-free area until doubled in volume, about 1 hour.
Punch the dough down to deflate, cover, and let rise for 30 minutes more. Follow recipe, such as our Margherita Pizza, Wild Mushroom and Taleggio Pizza, Quattro Pizza, or Chicken Pizzettes Trio, for desired pizza. For a perfect crust, place risen dough on floured surface. Punch down with knuckles. Flour dough, hands, and rolling pin. Roll dough in long, even strokes.

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