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Our Best Pizza Dough

Total time 3 hrs
Yield Serves 6
Everyone knows that the secret to amazing pizza is in the crust! This dough produces crisp, flavorful crusts every time. 

Ingredients

  • 1 package (2 1/4 tsp.) active dry yeast
  • About 6 tbsp. olive oil, divided
  • 4 cups flour
  • 1 1/2 teaspoons salt

Nutrition Information

  • calories 426
  • caloriesfromfat 30 %
  • protein 9 g
  • fat 14 g
  • satfat 2 g
  • carbohydrate 64 g
  • fiber 2.6 g
  • sodium 584 mg
  • cholesterol 0.0 mg

How to Make It

  1. In the bowl of a stand mixer, stir yeast into 1 1/2 cups warm water (100° to 110°). Let stand until yeast dissolves, about 5 minutes. Add 1/4 cup oil, the flour, and salt. Mix with dough hook on low speed to blend, then mix on medium speed until dough is very smooth and stretchy, 8 to 10 minutes. Dough will feel tacky.

  2. Cover dough and let rise at room temperature until doubled in bulk, about 1 1/2 hours.

  3. Punch down dough and let rise again until doubled, 30 to 45 minutes. Meanwhile, cut 6 pieces of parchment paper, each about 12 in. long. Prepare a charcoal or gas grill for medium heat (about 350°; you can hold your hand 5 in. above cooking grate only about 7 seconds).

  4. Turn dough out onto a work surface and cut into 6 portions. For each pizza, lay a sheet of parchment on work surface and rub with 1 tsp. oil. Using well-oiled hands, put each dough portion on a parchment sheet. Flatten dough portions, then pat into 9- to 10-in. rounds. If dough starts to shrink, let rest 5 minutes, then pat out again. Let dough stand until puffy, about 15 minutes.

  5. Flip a round of dough onto grill, dough side down. Peel off parchment. Put 1 or 2 more dough rounds on grill. Cook, covered, until dough has puffed and grill marks appear underneath, about 3 minutes. Transfer rounds, grilled side up, to baking sheets. Repeat with remaining dough. (Grilled rounds can stand at room temperature up to 2 hours; reheat grill to continue.)

  6. Arrange your choice of pizza toppings (below) on grilled sides of dough. With a wide spatula, return pizzas, 2 or 3 at a time, to grill and cook, covered, until browned and crisp underneath, rotating pizzas once for even cooking, 4 to 6 minutes.

  7. Make ahead: Complete dough through step 1, then chill, covered, at least 3 hours and up to 2 days (dough will double in size, and flavor will develop as it stands).

  8. Note: Nutritional analysis is for crust per serving.