Pizza Dough

Dissolve the yeast in the water: Pour the water into the bowl of a stand mixer or a medium-sized mixing bowl. Sprinkle the yeast over the water, and let stand until the yeast has dissolved.

Stir in the flour and salt to form a shaggy dough: Add all of the flour and salt to the bowl with the water and yeast. Stir with a stiff spatula until you’ve formed a floury, shaggy dough.

Knead the dough for about 5 minutes: Using the dough hook on a stand mixer, or kneading by hand against the counter, knead the dough until it forms a smooth, slightly tacky ball that springs back when you poke it, 5 to 8 minutes. If the dough sticks to the bowl or your hands like bubblegum, add a tablespoon of flour at a time until it’s easier to work with; avoid adding too much flour if possible.

Option 1 — Use the dough right away: If you're in a hurry, skip the rise and make the pizza right now. It will make a thin-crusted pizza with a cracker-like flavor.

Option 2 — Let the dough rise for 1 to 1 1/2 hours: If you're planning to make pizza today, then give the dough a rise. Clean out the mixing bowl, film it with a little oil, and transfer the dough back inside. Cover the bowl and let the dough rise until doubled in bulk, 1 to 1 1/2 hours.

Option 3 — Store the dough in the fridge: If you're planning to make pizza in the next few days, cover the bowl and store it in the fridge. If you have time, let it rise for about a half an hour before you put it in the fridge to get things going, but it will also be find if you need to store it right away.

Prepare the oven for baking: If your dough has been in the fridge, take it out and let it warm on the counter while the oven heats. Heat the oven as hot as it will go, or at least 500°F; put a baking stone or upside-down, heavy sheet pan in the bottom third of the oven.

Prepare the pizzas: Divide the dough in half, and pat or roll one of the pieces into a 10-inch round. Transfer the round of dough to a floured baking peel, the back of a sheet pan, or a piece of parchment paper. Top with about 1/4 cup of sauce, some cheese and any other toppings.

Bake the pizza for 5 to 10 minutes: Slide the pizza into the oven on top of the baking stone or upside-down sheet pan. Bake until the cheese is melted, the crust golden, and you see a some charred bits on the top and edges. Baking time will vary depending on the heat of your oven and how thick or thin you rolled your pizza.

Cool (briefly!) and eat: Let your pizza cool just enough so it won't burn your mouth when you take a bite. Meanwhile, top your other round of dough and get it baking.