You are here: Home » Recipes » Franny’s Pizza Dough Franny’s Pizza Dough Recipe by Our Cookbook Collection Yield A chewy and flavorful dough that makes a great crust for pizza. PrintEmail Ingredients 2 teaspoons (packed) fresh yeast or 1 1/2 teaspoons dry active yeast1 3/4 cups cold water4 1/2 cups all-purpose flour2 teaspoons coarse salt Instructions If using fresh yeast, mix water and yeast together in the bowl of a stand mixer until yeast is dissolved. If using active dry yeast, mix water and yeast in the bowl and let sit until the yeast is foamy, about 5 minutes. Using a dough hook, beat in flour and salt and mix until smooth, slightly elastic dough forms, 2 to 3 minutes; do not knead. Place dough in an oiled bowl, turn dough to coat, cover loosely with plastic and refrigerate for at least 24 hours, and up to 48 hours to proof. When you are ready to make pizza, divide dough into 4 equal pieces. Shape each piece by using the palm of your hand to rotate the dough clockwise until a tight, compact ball has formed. Turn dough over. Working from the outside in, pinch and twist the edges of the dough into the center to make a very tight ball. Put dough on a baking sheet and return to the refrigerator to rest for a least 4 hours, and up to 12 hours. When you are ready to make pizzas, remove dough from the refrigerator and let it sit at room temperature for at least 30 minutes (take the dough out of the fridge while you preheat the pizza stone). You can let it sit out longer, as long as it doesn’t get too soft and floppy, which would make it difficult to shape; soft dough is also more likely to stick to the baking sheet or pizza peel, making it harder to slide onto the stone. If the dough gets too soft, stick it back in the fridge for 10 minutes or so to give it a chance to firm up. Shape and top as directed in the individual pizza recipes. Makes 2 pounds, enough for 4 (12-inch) pizzas Reprinted with permission from Franny’s Simple Seasonal Italian by Andrew Feinberg, Francine Stephens, and Melissa Clark (Artisan Books, 2013).