Recipe Notes Adapted from Dorie Greenspan's Baking with Julia


1 envelope rapid rise yeast (¼ ounce)

1½ cups warm water

2 tablespoons olive oil

4½ cups all-purpose flour, divided

2 teaspoons kosher salt


Place the yeast in a large mixing bowl. Add the water and stir until the yeast is dissolved.

Let the mixture sit for a few minutes until it turns creamy in color.

Add the olive oil and stir well.

Add 2¼ cups of the flour, incorporate well, and scrape down sides of bowl.

Cover the bowl with plastic wrap or a towel and set the dough aside in a warm spot to rise until it’s about double in size—1½ to 2 hours.

Use a spatula to deflate the dough—it will be very sticky.

Add the remaining flour and the salt to the dough and incorporate well. I use a sturdy spatula at first and then continue by hand; you could also use a stand mixer with a dough hook, if you like.

Be sure to scrape down the sides of the bowl and incorporate flour as well as you can into the dough. This process will take about 5 minutes.

Lightly oil a second large mixing bowl, and turn the dough ball into it. Cover the bowl with plastic wrap or a towel and place the dough in a warm spot to rest and rise for another 1½ hours.

When ready, roll out onto a work surface sprinkled with cornmeal. Makes 1 large pizza or 2 to 3 smaller ones.