Taken from Peter Reinhart’s American Pie: My Search for the Perfect Pizza, this is probably the tastiest pizza dough I’ve tried. It’s become our new pizza dough staple and we can’t get enough! It makes 4 pizza doughs and lasts up to 2 weeks in the fridge. Pizza all week. YESSSSSSSS.
Ingredients:
- 5 cups bread flour
- 1 1/2 tablespoons sugar (or honey)
- 2 tsp table salt (or 3 1/2 tsp kosher salt)
- 1 3/4 tsp + 1/8 tsp active dry yeast
- 3 tbsp olive oil
- 1 3/4 cups water, room temperature
Directions:
- Combine yeast and water together (with a pinch of the sugar) and let sit until foamy (about 10 minutes).
- Stir in olive oil.
- Add flour, sugar, and salt until dough forms into a coarse ball.
- Let sit for 5 minutes.
- Mix until dough is soft and stops sticking to the bowl.
- Divide the dough into 4 equal pieces, lightly coat in olive oil, and store in gallon freezer bags in the fridge for up to 2 weeks.
- When ready for pizza, take out of fridge and let sit 3 – 6 hours.
- For “hand tossed” style, dust dough with flour and toss or use THIS shaping method (see the shaping the dough section).
- For “thin crust” style, dust dough and flat surface with flour and roll out to the size of your pizza stone.
- Place dough on pizza peel sprinkled liberally with cornmeal, add toppings, and bake at 500 degrees F for 7 – 10 minutes (or until crust starts to brown).
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