Making Pizza Dough
What’s the secret to great pizza? Everyone knows it all starts with the dough. Watch as Ann shows us how easy it is to make your own.
Servings: six 6 oz. or four 9 oz. dough balls
- 4 ¼ cups bread flour
- 2 cups cold water
- 3 tsp Kosher salt
- 1 tsp instant yeast
In the bowl of a stand mixer with a dough hook, combine the flour and yeast.
Add 1 ¾ cup of the water (reserving ¼ cup to add if necessary) and mix with a dough hook on low speed for 1 minute.
Add salt and continue to mix for another 3 minutes adding reserved water if the dough seems dry.
Let the dough rest for 10 minutes, then mix again on medium low speed for an additional 2 minutes, or until the dough no longer sticks to the side of the bowl. The dough should still be tacky to the touch, but not too wet and sticky that it does not hold its shape.
If the dough is still too dry, slowly add water one tablespoon at a time. If it is too wet gradually mix in flour by the tablespoon until you reach the desired consistency. Do not overmix the dough.
Transfer the dough to a well floured counter and begin to gently roll the dough into a ball.
Using a sharp knife cut 6 or 9 oz. pieces and form into a tight ball (6 oz. dough ball for a 10” crust and 9 oz. dough ball for a 12” crust).
Place dough balls on a baking sheet covered in olive oil or cooking spray to prevent them from sticking to the sheet.
With a pastry brush cover the dough balls in additional olive oil.
Cover the dough balls in plastic wrap and let sit at room temperature for 30 minutes.
Immediately place the dough balls in the refrigerator and let them rest 24 hours.
The next day, remove the dough balls and let sit at room temperature for 1 to 2 hours prior to making pizzas.
Push out the dough by hand or use a rolling pin until you reach the desired shape.
Place the crust onto a well floured pizza peel and top with your favorite sauce and toppings.