Can a person ever have too many pizza dough recipes? Um, no. So, here’s another of our favorites. It’s cold fermented, which means it needs some time to rest in the fridge before it’s pliable. I rather like making the dough on Wednesday or Thursday, punching it down once, and being able to take it out of the fridge on Friday for pizza night. It makes for a quick dinner (that NO ONE complains about), and the crust is so chewy and crunchy and perfect. Awesome for individual pizzas or a couple of large pizzas.
1 1/2 cup water
4 to 6 Tablespoon olive oil
4 cups flour (bread flour is ideal, but all-purpose will also work)
2 teaspoon salt
1/2 teaspoon instant dry yeast
2 Tablespoons vital wheat gluten (optional)
In a large mixing bowl, mix the flour, salt, and yeast. Then add the water and stir with a spatula until it comes together in a shaggy dough. Use olive oil to grease hands before kneading. Work the dough for a few minutes until its smooth and pulled away from the bowl. Let rest for half an hour at room temperature. Transfer to a well-oiled container (make sure all the dough is coated with a light layer of oil), and let rise to double, about twenty four hours. Continue to the dividing, stretching, chilling, and baking step.
Bread Machine Directions
Add ingredients in order listed to bread machine. Set to dough cycle. When finished, transfer to a well-oiled bowl, cover, and place in the refrigerator until it has doubled in size, about twenty-four hours. Continue to the dividing, stretching, chilling, and baking step.
Dividing, Stretching, Chilling, and Baking
When it has doubled, lightly oil hands. Divide the dough into desired number of individual or pan pizzas. Grab one side of each of the doughs, stretch it up, and fold it onto itself. Turn the bowl and stretch and fold it again. Repeat the process two more times. Turn the dough seam-side down, in an oiled bowl or container, cover, and let chill two to four days.
When prepared to bake, take the dough out of the oven one hour before baking, keeping in the container for at least half an hour. Preheat oven to 425F. Gently stretch the dough until it is as thin as desired and large enough for your pan or stone (try to avoid rolling out the dough, as it will press out all the bubbles that makes the crust so yummy). Top with desired sauce and toppings. Bake for five to eight minutes, or until as golden as desired. Let pizza rest five minutes before slicing.