This recipe yields four 1-pound pizza dough balls that you can use one right away and wrap and freeze the other for the future. If you freeze the dough, thaw it overnight in the refrigerator and then allow it to come to room temperature on your countertop before stretching it out. How you top it is up to you!
| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | Four 1-pound dough balls |
Ingredients
- 2 tablespoons sugar
- Two 1/4-ounce packets active dry yeast (about 4 1/2 teaspoons total)
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 8 cups all-purpose flour, plus more for dusting
- Kosher salt
- Toppings, such as pizza sauce, shredded mozzarella and fresh basil
Instructions
- Whisk 2 2/3 cups warm water (105 degrees F) and the sugar in a medium bowl or large liquid measuring cup; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and 1 tablespoon plus 1 teaspoon salt in a very large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon or rubber spatula to make a rough dough.
- Turn the dough out onto a heavily floured surface. Knead until smooth and elastic, 6 to 8 minutes, dusting with more flour if necessary. Form into 1 large dough ball, then cut into 4 even portions. Form each portion of dough into a smooth ball. Brush 4 medium bowls with olive oil, add a ball of dough to each and turn to coat with the oil.
- Cover bowls tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour 30 minutes.
- If you want to freeze the dough for later, wrap the risen pizza dough balls individually in plastic wrap and freeze up to 1 month. Thaw in the refrigerator overnight and then allow to come to room temperature on your countertop before rolling out.
- To assemble and bake: One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F.
- Put 1 ball of dough on a large piece of parchment that’s been lightly dusted with flour, then stretch into a 12- to 14-inch round. Slide the parchment with the dough onto a pizza peel or second inverted baking sheet.
- Top as desired and then slide the pizza (on the parchment) onto the hot stone or baking sheet. Bake until the crust is golden brown and the cheese if using is bubbling, 10 to 14 minutes. Let cool 1 to 2 minutes before slicing.
Reviews
great dough, it really need at least 2 hours to make it fluffy, stretch out your dough as much as possible it is a really fluffy dough.
I just made this. I made it into 8 personal pan pizzas. I made it using my stand mixer and it came out great. I added the four in on low slowly (with dough hook) and increased to low/medium setting for five minutes. After five minutes I took it out, put it in 8 greased containers, and let it rise. After 1 and half hours, it was good, however, people showed up very late for the pizza party. Even though it was several hours later (dough at room temp the whole time), it cooked beautifully. I was afraid it might be overproofed due to the extended time (and size increased about 3 times the original size) but came out great!
I wish the would list the flour in grams, or ounces.
I made this recipe and made 12 balls of dough for individual pizzas. Works beautifully. I take a dough out of the freezer about 4 hours before I need it and put it in a bowl covered by a towel. Then it is ready to use and makes thin crispy pizza.
As l’m Clement Ramajela l like cooking &baking so much. Pls always send me ricepe pls
Could this be made in a stand mixer? How long would you knead it with the mixer?
Water isn’t listed in the ingredients, only in directions. Please fix
Ok XS
I love having extra dough in the freezer. I just thaw it overnight in the fridge and it comes out perfectly!