Ultimate (Easy!) Pizza Dough

Here's the best homemade pizza dough recipe I've ever tasted...beats any pre-made dough by FAR. I think using all purpose flour gives the perfect chewiness without being tough. Allow the dough to slowly proof in the refrigerator 24 to 72 hours. This process gives the dough a wonderfully yeasty flavor. If you don't want to wait, the dough will still be great and be ready to use after resting a couple of hours.

Recipe:
800 grams all-purpose flour (about 6 cups)
490 grams cool to lukewarm water (about 17 fluid oz.)
3 tsp table salt
2 tsp white sugar
1 tsp instant dry yeast (rapid rise)
1 T extra virgin olive oil
Sheet pan
Plastic wrap or aluminum foil
Parchment or wax paper (optional)
Olive oil spray (Pam)
Digital kitchen scale (can be purchased online (Amazon) or about any store

In a stand mixer bowl (or large bowl if you don't have one), combine the flour, salt, sugar, and yeast with a whisk. Add water to bowl. With the dough hook attachment, turn to low and mix until ingredients start to come together. Turn up to medium low and let mix until no flour remains. Once combined, turn off mixer and add olive oil. Turn to low and let knead for 4 minutes. Once time is up, turn dough out of bowl and lightly flour. There might be some flour stuck to the bowl. This is totally fine. Just scrape it out and combine with the rest of the dough.

If you're wanting 12" pizzas, cut out pieces of dough weighing 175 grams. You may need to dust with additional flour if dough feels too sticky. You want it to be slightly sticky but it shouldn't be all over your hands. Knead into 175 gram dough balls and place onto a baking sheet lined with parchment or wax paper. Spray paper with olive oil and place dough balls about six inches apart. I can usually get around six on a standard sheet pan. Spray dough balls with more olive oil and cover completely with plastic wrap. Place into the refrigerator and let slowly rise for 48-72 hours. This will allow the yeast to grow slowly, developing the best flavored dough. Have you ever eaten pizza crust that tasted like, well, nothing? That's because it didn't have time to develop flavor slowly like this dough does. It's worth it, I promise!

Once the 48-72 hours are up, spray the inside of quart sized baggies and place individual dough balls inside, sealing the bag (IF you want to freeze the dough for later use). If you want to use right away, let the dough sit out at room temp for at least a couple of hours. The dough will continue to rise and will be ready for cooking. See video to watch how to stretch out the dough for your pizzas. Enjoy!

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Видео Ultimate (Easy!) Pizza Dough канала Wes Hampton