Learn just how easy it is to whip up some fresh pizza dough from scratch to throw into the pizza oven tonight.
1 ½ cups warm water
1 tablespoon dry instant yeast
4 cups bread flour
1 teaspoon kosher salt
1 ½ teaspoons extra virgin olive oil
(Makes 4 pizzas)
In the bowl of an electric mixer, add the water, yeast, flour, salt and olive oil. Attach a dough hook to the mixer and mix on low for about five minutes or until a single dough ball has formed.
Cover the mixing bowl with plastic wrap and let the dough rise for 1 hour at room temperature. The dough ball should almost double in size.
After an hour, lightly dust a working surface and separate the dough ball into 4 equal parts. Knead each dough ball with your hands for about a minute to remove any air. Place all 4 dough balls in a greased Pyrex dish and cover with plastic wrap. Refrigerate for at least 30 minutes. Note: You can leave the pizza dough in the refrigerator for up to 3 days or you can vacuum seal and freeze it for up to 3 months.
Remove the dough from the refrigerator and let it come up to room temperature. Using a rolling pin, roll each dough ball out into about a 16” diameter circle.