Directions
- 1Add yeast to room temp water in a large bowl (approx 98°F), and set aside.
- 2Add olive oil to the water and yeast.
- 3Add generous amounts of the flour mixture to the water mixture 1 cup at a time (if machine mixing). If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway thru kneading to avoid killing the yeast.
- 4Knead/mix until reasonably together, not perfect.
- 5Place into airtight container with enough room for dough to double in size. It’s okay if it doesn’t double in size while fermenting in the fridge. Cover top of dough with plastic wrap to prevent “elephant skin”. Immediately move to fridge to bulk ferment for a min of 12hrs and max of 36hrs.
- 6After bulk fermentation, cut into 9.5-10oz dough balls (comfortable 12” medium pizzas) and place into airtight containers.
- 7Allow dough balls to sit at room temp for at least 2hrs before stretching.
- 8Top with homemade pizza sauce, freshly grated mozzarella, hand-cut pepperoni, and bacon pieces.
- 9Bake in a pizza oven until cooked.
Ingredients
- 27 oz room temp water
- 2 tsp active dry yeast
- 45 oz bread flour
- 1 1/3c olive oil
- 4 tsp salt
- 4 tsp sugar or honey
- 1 pepperoni
- 1 mozzarella cheese
- 1 bacon
- 1 pizza sauce
Equipment
large bowlKitchenAid Professional 600 stand mixerairtight containerplastic wrapknifescalepizza peelpizza oven
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