Artisan Pizza Dough

This is an easy dough to make and it keeps in the refrigerator for about a week.  To prepare dough for storage:

 

2 3/4  cups lukewarm water

¼ cup olive oil

1 ½ Tbsp granulated yeast (2 packets)

1 ½ Tbsp kosher salt

1 Tbsp sugar

6 ½ cups flour

 

In a large container, add water, yeast, flour, salt. Mix together with a wooden spoon to incorporate all the flour. It is not necessary to knead. It should become uniformly moist with no dry patches. Cover loosely and allow to sit at room temperature for two hours. Then refrigerate until ready to use.

To bake: Preheat oven to 450 degrees

Prepare baking sheet with parchment paper and cornmeal sprinkled on top. Reach into the container and bring out a hunk of dough (may flour hands before). Place dough on a floured surface and press it out to form a crust. I found that it does help to stretch the dough by raising it up and letting the dough hang down over your hands- like you see pizza guys doing .I wasn’t able to get the flipping part down, though! Put the dough onto the baking sheet and shape as you wish for pizza. Spread pizza sauce out over the surface of the dough and cover with toppings and cheese.  Bake approximately 30 minutes, checking on it around 15 min and turning the pan. Remove from the oven when done and allow to cool slightly before cutting.

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