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Course: Mains
Keyword: Italian, Pizza Pizzas, Vegetarian

Pizza Pizza

Pizza pizzas cooling on pizza stone.
ACTIVE TIME: 30 minutes
TOTAL TIME: 18 hours 40 minutes
Yield: 2 (10-inch) pizzas
Six ingredients a little bit of patience are all you need to craft this perfect pizza dough; light, flavorful, and ready for all your favorite toppings.
Why in the world would you let dough rise for the better part of a day in the refrigerator when it will double in volume in just a couple of hours at room temp? Because when fermentation happens at room temperature, the dough cannot possibly absorb the flavors being created, nor can the gluten structures become pliable but strong. All you get with a warm rise is gas, which is almost completely lost during the shaping. A long, cool rise is crucial to a tasty, chewy yet crisp dough. Yes, it takes time, but your patience will be rewarded.
This recipe first appeared in Season 3 of Good Eats.
Photo by Lynne Calamia
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Pizza Pizzas

  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon pure olive oil
  • 3/4 cup warm water
  • 2 cups bread flour, plus 1/2 cup for rolling
  • 1 teaspoon instant yeast
  • 2 teaspoons olive oil, plus additional for brushing the crust


  • 1 1/2 ounces pizza sauce
  • 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes
  • A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Specialized Hardware

Pizza stone
Pizza wheel
Pizza pizzas cooling on pizza stone.
ACTIVE TIME: 30 minutes
TOTAL TIME: 18 hours 40 minutes
Yield: 2 (10-inch) pizzas


  • Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the work bowl of a stand mixer fitted with the paddle attachment.
  • Start the mixer on low and mix until the dough just comes together, forming a ball. Coat the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
  • Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
  • Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
  • Place a pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500ºF. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven.
  • Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk on the countertop and then fold the dough into a ball.
  • Barely wet hands with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
  • Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
  • Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air, if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.
  • Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
  • Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
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