I like to make my pizza dough the night before I plan to use it, so it’s ready to go. It also freezes well, so you can always have a batch in the freezer ready to go.
Makes 1 pound dough for 4 10-inch pizzas
INGREDIENTS
- 1 teaspoon sugar
- 1 packet (1/4 ounce) active dry yeast
- 2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
- 1 teaspoon salt
- 2 1/4 cups bread flour or all-purpose flour, plus more for work surface
DIRECTIONS
STEP 1
Pour 1 cup warm water into a medium bowl; add sugar and sprinkle with yeast. Let stand until foamy, 5 minutes.
STEP 2
Whisk oil and 1 teaspoon salt into yeast mixture. Add flour and stir with a wooden spoon until liquid is incorporated (dough will appear dry). Turn out onto a floured work surface. Knead until dough comes together in an elastic ball, 2 minutes. Transfer to an oiled medium bowl; brush lightly with oil. Cover bowl with plastic wrap; set in a warm, draft-free place until dough has doubled in bulk, 45 minutes. Punch down dough and cover; let rise another 30 minutes.
STEP 3
Turn out dough onto a lightly floured work surface. Divide into 4 equal pieces. Let rest 15 minutes before using.
CHEF’S NOTE
Dough balls can be refrigerated, wrapped in plastic, for up to 2 days. I like to portion each into individual resealable plastic bags. Bring to room temperature before using (about 30 mins).
Dough balls can be frozen up to 3 months. To use, thaw in fridge overnight or for about 12 hours. Bring to room temperature before using (about 30 mins) before stretching out the pizza.