Rhode Island Pizza Dough

In the mixing bowl of your stand mixer add 1/2 cup of lukewarm water (100-110 F). Sprinkle in the yeast, sugar, and salt; stir to dissolve and let it bloom for 10 minutes. The yeast should now be bubbly, frothy, and fragrant.

Add in the flour and the remaining 1 cup of lukewarm water. On the lowest speed, mix with a dough hook attachment for about a minute then scrape down the sides and bottom of the bowl to ensure all the flour is incorporated. Continue to knead the dough for about 7-8 minutes. This is a sticky dough, but it should hold together, pull away from the sides of the bowl, and have a firm, smooth appearance. If the dough is too sticky, add additional flour 1 tablespoon at a time, until the dough starts pulling away from the sides of the bowl. If mixing by hand, it usually takes about 15 minutes of kneading to achieve these same results.

Pour the olive oil down the sides of the mixing bowl then turn the dough to coat it in the oil. Cover the bowl tightly with plastic wrap then drape a dishtowel over the bowl. Let the dough rise in a warm area for 2 hours.

Uncover and punch down dough then let it rest 5 minutes. Meanwhile, preheat oven to 450 F, grease a baking sheet(s) with olive oil and flour your work surface.

Turn dough onto floured surface, divide it in half if making 2 thin crust pizzas. Lightly flour the surface of the dough and press into desired shape, adding additional flour to the underside as needed to prevent sticking. If making thin crusts, a floured rolling pin may be needed to roll and shape the dough.

Place dough in prepared pizza pan(s), pressing it to the edges, and work out any uneven spots. Prick it all over with a fork. Add desired sauce and toppings and bake for 20-25 minutes rotating the pan halfway through.

A well seasoned pizza pan is helpful to achieve a golden crispy crust. If you don’t have a seasoned pan just slide the pizza directly onto the oven rack for the last few minutes to crisp up the bottom.

This recipe will yield one 18″x13″ thick crust, or two 18’x13″ thin crust pizzas.