by Giada DeLaurentiis
Dough This dough is easy to handle and will give you a crispy crust that's also tender.
3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast 2 cups (or more) all purpose flour 1 teaspoon sugar 3/4 teaspoon salt 3 tablespoons olive oil 
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.) |
pizza ingredients
- Pizza dough
- 2 tablespoons butter (1/4 stick), melted
- 1/4 cup chocolate-hazelnut spread (such as Nutella)
- 1/2 cup chopped bittersweet or semisweet chocolate
- 2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
- 2 tablespoons chopped toasted hazelnuts
Preparation
Preheat oven to 450°F. Line large baking sheet with
parchment. Roll out dough on lightly floured surface to 11-inch round.
Transfer dough to prepared sheet. Make indentations all over dough with
fingertips. Brush melted butter over. Bake until pale golden, about 20
minutes.
Smooth chocolate-hazelnut spread over hot crust.
Sprinkle chopped bittersweet chocolate and white chocolate over. Bake
until chocolate begins to melt, about 2 minutes. Sprinkle chopped
hazelnuts over, cut into wedges, and serve.
