BEST PIZZA DOUGH
Directions
- 1Add yeast to room temperature water in a large bowl.
- 2Add olive oil to the water and yeast mixture.
- 3Add a few scoops of flour at first to get it introduced.
- 4Mix the initial flour mixture.
- 5Drop in the honey or sugar.
- 6Add more scoops of flour and mix again.
- 7Once mostly incorporated, add the rest of the flour.
- 8Finally, add the salt.
- 9Watch the dough come together in the mixer.
- 10Grease up a large bowl while the dough is mixing.
- 11Once mixing is done, remove the dough hook.
- 12Take the stretchy dough and place it into the greased container.
- 13Cover the top of the dough with plastic wrap.
- 14Throw the dough in the fridge for at least 12 hours for bulk fermentation.
- 15Once bulk fermentation is done, get the dough out and pour olive oil into containers for the dough balls.
- 16Cut the dough into 9.5-ounce dough balls.
- 17Shape the dough into balls.
- 18Drop the shaped dough balls into individual containers.
- 19Slice the pepperoni.
- 20Grate the mozzarella cheese.
- 21Dust flour on a clean surface and flatten a dough ball to prepare it for stretching.
- 22Stretch and toss the pizza dough into shape.
- 23Place the dough on a pizza peel and spread homemade pizza sauce on it.
- 24Sprinkle freshly grated mozzarella cheese over the sauce.
- 25Arrange hand-cut pepperoni slices on the pizza.
- 26Add bacon pieces on top of the pepperoni.
- 27Carefully slide the pizza into a preheated pizza oven.
- 28Rotate the pizza in the oven for even cooking.
- 29Remove the cooked pizza from the oven.
Ingredients
- 27 ounces room temperature water
- 2 teaspoons active dry yeast
- 45 ounces bread flour
- 0.33 cup olive oil
- 4 teaspoons salt
- 4 teaspoons sugar or honey
- null homemade pizza sauce
- null freshly grated mozzarella
- null hand-cut pepperoni
- null bacon pieces
Equipment
large bowlKitchenAid stand mixerdough hooklarge airtight containerplastic wrapcutting boardkitchen scaleknifepizza peelpizza oven
Tips
- The fermentation process is essential for a flavorful, crispy, airy crust.
- To avoid killing the yeast, add salt halfway through kneading.
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