Name: Pizza Dough
Yield: Makes about 2 pounds
Ingredients: 1 1/4 cups warm water (95°); One 1/4-ounce package active dry yeast; 1 1/2 teaspoons sugar; 3 1/2 cups of "00" flour; Scant 2 tablespoons salt; 1/4 cup extra virgin olive oil; Semolina for dusting

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Pizza DoughQuentin Bacon

Our dough is a little wetter than a standard bread dough, but this style produces the best results with our method of cooking: we use a hot griddle to parcook the pizza crusts. Our pan of choice is my own enameled cast-iron pizza griddle, but you can also use a 10-inch enameled cast-iron frying or grilling pan or a smooth cast-iron pancake griddle.

Recipe notes

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