"This pizza dough is very easy to make and always nice to have in your freezer."
- 2 c. warm water
- 1 1/2 tbsp. dry yeast
- 2 tbsp. olive oil
- 5 1/4 c. all purpose flour
- 1 1/2 tsp. salt
In the bowl of your stand mixer add warm water, yeast and 1 tsp. sugar. Stir and let sit for 5 minutes. If your yeast is active, the mixture will become foamy.
To the same bowl, add the olive oil, flour and salt. With the hook attachment start to combine on low speed, then raise to medium speed and knead for approximately 5-7 minutes or until you have a smooth elastic dough. The Famag mixer does an excellent job, you don't have to scrape the hook halfway through kneading and the dough comes out perfect.
Place the dough in a large lightly oiled bowl and cover with plastic wrap and a kitchen towel, leave in a warm place until doubled in bulk, approximately 1-1/2 hours.
Preheat oven to 450°F. Divide the dough into 3 balls, let dough rest for 15 minutes. You can make 3 pizzas, but if you need just one at that moment store the rest of the dough. See the note for it.
Shape your pizzas and place them on lightly oiled baking sheets.
Top with your favorite toppings: sausages, ham, mushrooms, peppers, anything you like but don't put the cheese on yet. Bake for approximately 15-20 minutes or until crust is golden, and then top with grated mozzarella cheese and bake for few more minutes or until cheese is melted. Serve it with fresh basil.
The pizza dough can be used the next day. To do so just place it in a plastic bag, remove air and store it in the refrigerator for up to 3 days. Also, you can freeze the pizza dough in airtight bags up to 3 months.