Pizza Dough for Days

This pizza dough is so easy to make, and totally worth the 24 hour proofing period. It can be done by kneading with your hands or using a stand mixer with a dough hook attachment. I'll take you through both ways in the steps below, and you'll be that much closer to making your own perfect pizza crust! There are a lot of steps, but they're easier than you think! Did I mention that this makes enough dough for 4 medium sized pizzas?? AND it can be frozen!

I have to give a shout out to my colleague Sean for talking about pizza with me constantly! We went back and forth, each experimenting with different flours, equipment, and proofing times until we each came up with our personal favorites. Maybe he will give me his secret recipe to share with you someday! :D

Special Tips: 

• Prepared all of your ingredients ahead so you have things like flour and olive oil right at your fingertips!
• Make the dough the day before you actually want to make the pizza! A 24 hour cold rise gives the dough that perfectly airy and tear-able texture that we know and love.

Ingredients:

• 2 cups warm water
• 1 tbsp active dry yeast
• 1 tbsp salt
• 1 tbsp sugar
• 5 cups flour
• 2 tbsp olive oil

Directions:

1. Mix the yeast into the warm water and let proof for 5 minutes
2. Mix salt, sugar, and flour in a separate bowl
3. Add 2.5 cups flour mixture to the proofed water and yeast
4. Mix with hands our mixer attachment for stand until a sticky dough forms
5. At this point, do the following:
• If using a stand mixer, switch to the dough hook attachment
• If kneading by hand, move the dough ball to a floured surface
6. Add the remaining flour mixture 1/2 a cup at a time until the dough becomes firm
• You may not use all of the flour mixture
• Mix or knead until the dough is only slightly sticky
7. After you are done adding flour, remove from stand mixer (if using) and knead the dough by hand on a floured surface
8. Knead until smooth like the photo above
• The dough should spring back when poked with a finger!
9. Add olive oil to a large mixing bowl and spread around bottom and sides of bowl
10. Add the dough ball to the bowl
11. Cover with a damp kitchen towel or cloth
12. Refrigerate for 24 hours
13. Remove the dough from the refrigerator
• It should have roughly doubled in size
14. Allow dough to warm to about room temperature for 30-60 minutes
15. Add dough to a floured surface
16. Separate dough into 4 equal dough balls
17. Add three dough balls to Ziploc bags and freeze for 1-2 months
18. Roll the fourth dough ball into the a circle with your hands or a floured rolling pin
19. Push throughout the dough circle with your finger tips to reduce bubbles
20. Add to an oiled cast iron skillet like in the photo below or to a baking tray
21. Add desired toppings and bake at 400 degrees for 18-20 minutes
• Baking time will depend on type of surface being cooked on and the amount of toppings
• You'll know it's done when the cheese gets nice and brown

Extra Love:

• If using a cast iron skillet, let the skillet preheat in the oven while it's coming up to temperature. Oil the skillet after it's hot by using a paper towel to spread the oil around in the skillet (be very careful!!). This help the dough begin to cook and get nice and crispy on the bottom.
• Using fresh grated low-moisture mozzarella will yield the absolute best cheese pizza!
• Let frozen dough thaw at room temperature for 3-4 hours before rolling out. Never roll out cold dough because it will produce a very dense crust. 

As always, cook with love.