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Pizza Dough

No pizza will ever compare to homemade pizza using this pizza dough recipe.
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Prep Time 5 minutes
Proof time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings: 2 1 lb balls
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method

Ingredients
  

  • 4 cups all-purpose flour
  • 1 pack quick-rise yeast 8g
  • 2 ¼ tsp salt
  • ¼ cup olive oil
  • 1 ¼ cup warm water around 105℉

Equipment

  • 1 stand-mixer with a dough hook
  • 1 pizza stone
  • 1 large bowl
  • 2 freezer bags with olive oil

Method
 

  1. In the bowl of a stand mixer, mix the dry ingredients. Then, add the wet ingredients.
  2. Fit the bowl of your stand mixer with the dough hook and knead on medium-low speed (3-4 on the bowl-riser stand mixer) until the dough is smooth and elastic (5 to 7 minutes).
  3. Gather the dough into a ball and transfer it to an oiled large bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until it has doubled in size (1.5-2 hours).
  4. When the dough has fully risen, punch it down. Cut the dough in half and roll each half into a ball.
To use the same day
  1. Rest the dough ball(s) for 30 minutes.
  2. Preheat your pizza stone in the oven or on your barbecue at 500℉ while the dough is resting.
  3. When the dough is done resting and your pizza stone is preheated, get your pizza ready for cooking.
To use in a day or two
  1. In freezer bags, add olive oil to prevent sticking. Add one dough ball per bag. Refrigerate for up to 2 days.
  2. When ready to use, bring the dough to room temperature. Then, repeat steps 2 and 3 from "To use the same day".
To use in the future (up to 3 months)
  1. In freezer bags, add olive oil to prevent sticking. Add one dough ball per bag. Keep in the freezer for up to 3 months.
  2. When ready to use, thaw the dough overnight in the fridge. Before cooking, bring the dough to room temperature. Then, repeat steps 2 and 3 from "To use the same day".