Thus follows the recipe that I use regularly for pizza dough. It’s a large recipe so I make the full thing and once it has risen overnight in the fridge, I cut it in half and stick one half in the freezer. Between my significant other and myself, we can usually make our own personal pan pizza over about a week with half of this recipe.
Please note that this dough rises overnight and it’s the most important part of the recipe. That’s where you’ll get more flavor! You do have to plan in advance for this dough, but I promise it’s worth it in the end.
- 6 1/2 cups bread flour
- 2 teaspoons yeast
- 3 1/4 cup cold water
- 6 Tablespoons olive oil
- 2 teaspoons salt
- 3 teaspoons sugar
Mix yeast, sugar and salt together with a cup of water.
Put 5 cups of flour in mixer / bowl. Add yeast mixture (from above), olive oil and (rest of) water. Start mixing. Slowly add remaining flour until you get a moist ball of dough. If you find the dough feels fine before you’ve added all of the flour, it’s okay to stop there. If you think you need more, add as you feel necessary. Don’t put too much flour in because the dough will get too dry.
- Here are some really excellent tips to figure out when you have well kneaded dough.
Kneed dough for around 10 minutes. I just leave it in the mixer and let the dough hook do the trick. Coat the ball with a thin coat of olive oil, put it in a bowl, and let it rise over night in the fridge.
The day of making pizza, take your out of the fridge an hour prior to cooking. (At this point, I separate the dough in half; I take one half, put it on parchment paper, put it on a plate in the freezer. Once it’s frozen, I put it in a freezer bag and keep it frozen until I next want to make pizza. For next time, just put it in the fridge overnight to thaw.)
Preheat your oven with pizza stone in it for an hour (this is important so you don’t crack the stone by putting a cold stone in a hot oven), and set the temp as high as it will go (usually around 500 degrees).
At this point, I roll out the dough with a combination of a roller and hands (it’s very elastic, so only a roller won’t cut it) with some flour to prevent sticking to my surface. Once the stone is preheated, I peel the dough off whatever surface I rolled it out on, carefully stretch the dough onto the very hot pizza stone, quickly layer my toppings, and put the stone (with pizza) back into the oven.
Watch pizza closely! take anywhere from 7-10 minutes, depending on toppings. Once the cheese and crust are golden brown, the pizza is done.
Makes roughly 8 10″ pizzas (or considerably more smaller pizzas).