This is usually my go-to for homemade pizza. Making the dough from scratch is so much tastier than anything pre-made. The dough is a recipe from My Baking Addiction, and is the best recipe I have found this far for pizza dough. The dough does need to rise, so plan ahead for that inactive time. I used one of the loaves and froze the other three loaves in plastic bags. I'm hoping they maintain their flavor after they are defrosted and baked.
Makes 4 one-pound loaves.
Ingredients:
2 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons salt
1 tablespoon granulated sugar
1/4 cup olive oil
6 1/2 cups all-purpose flour
Preparation:
1. In the bowl of your stand mixer fitted with the dough hook attachment, or in a large bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.
2. Mix in the flour without kneading. I found this process to be incredibly simple with my stand mixer, but it will certainly come together the old fashioned way.
3. Transfer dough to large bowl or lidded food container. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
Makes 4 one-pound loaves.
Ingredients:
2 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons salt
1 tablespoon granulated sugar
1/4 cup olive oil
6 1/2 cups all-purpose flour
Preparation:
1. In the bowl of your stand mixer fitted with the dough hook attachment, or in a large bowl working with a wooden spoon, mix the yeast, salt, sugar, and olive oil with the water.
2. Mix in the flour without kneading. I found this process to be incredibly simple with my stand mixer, but it will certainly come together the old fashioned way.
3. Transfer dough to large bowl or lidded food container. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.