BEST PIZZA DOUGH

72 mins
Serves 8
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Directions

  1. 1Add yeast to room temp water in a large bowl (approx 98°F), and set aside.
  2. 2Add yeast to room temp water in a large bowl (approx 98°F), and set aside.
  3. 3Add yeast to room temp water in a large bowl (approx 98°F), and set aside.
  4. 4Add olive oil to the water and yeast.
  5. 5Add olive oil to the water and yeast.
  6. 6Add olive oil to the water and yeast.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10Knead/mix until reasonably together, not perfect.
  11. 11Knead/mix until reasonably together, not perfect.
  12. 12Knead/mix until reasonably together, not perfect.
  13. 13Place 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.
  14. 14Place 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.
  15. 15Place 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.
  16. 16After bulk fermentation, cut into 9.5-10oz dough balls (comfortable 12” medium pizzas) and place into airtight containers.
  17. 17After bulk fermentation, cut into 9.5-10oz dough balls (comfortable 12” medium pizzas) and place into airtight containers.
  18. 18After bulk fermentation, cut into 9.5-10oz dough balls (comfortable 12” medium pizzas) and place into airtight containers.
  19. 19Allow dough balls to sit at room temp for at least 2hrs before stretching.
  20. 20Allow dough balls to sit at room temp for at least 2hrs before stretching.
  21. 21Allow dough balls to sit at room temp for at least 2hrs before stretching.
  22. 22Top with homemade pizza sauce, freshly grated mozzarella, hand-cut pepperoni, and bacon pieces.
  23. 23Top with homemade pizza sauce, freshly grated mozzarella, hand-cut pepperoni, and bacon pieces.
  24. 24Top with homemade pizza sauce, freshly grated mozzarella, hand-cut pepperoni, and bacon pieces.
  25. 25Bake in a pizza oven until cooked.
  26. 26Bake in a pizza oven until cooked.
  27. 27Bake in a pizza oven until cooked.

Ingredients

  • 27 oz room temp water
  • 27 oz room temp water
  • 27 oz room temp water
  • 2 tsp active dry yeast
  • 2 tsp active dry yeast
  • 2 tsp active dry yeast
  • 45 oz bread flour
  • 45 oz bread flour
  • 45 oz bread flour
  • 1 1/3c olive oil
  • 1 1/3c olive oil
  • 1 1/3c olive oil
  • 4 tsp salt
  • 4 tsp salt
  • 4 tsp salt
  • 4 tsp sugar or honey
  • 4 tsp sugar or honey
  • 4 tsp sugar or honey
  • 1 pepperoni
  • 1 pepperoni
  • 1 pepperoni
  • 1 mozzarella cheese
  • 1 mozzarella cheese
  • 1 mozzarella cheese
  • 1 bacon
  • 1 bacon
  • 1 bacon
  • 1 pizza sauce
  • 1 pizza sauce
  • 1 pizza sauce

Equipment

large bowlKitchenAid Professional 600 stand mixerairtight containerplastic wrapknifescalepizza peelpizza oven