I usually buy frozen pizza dough from my local market but the flavor can be a little bland. When this post popped up on my reader I knew I had to give it a try. I followed the tips and tricks from this post on Annie’s Eats and the results were amazing. No more store bought pizza dough for us!
½ cup warm water (about 110°F)
Measure your flour by weight.
Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed.
Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes.
Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
. After dividing the dough into two equal portions, wrap each tightly in plastic wrap and store inside a freezer-safe bag, and transfer to the freezer immediately. The double layer is important here. Even after the dough is moved to the freezer, it will continue to rise a bit before the rise is completely suspended. It always, always pops through the plastic wrap so the extra layer of protection is needed to prevent exposure. Freeze the dough until it is ready to be used.
P. (If using the dough for lunch, transfer to the refrigerator the night before.)
After the dough has been at room temperature for 30 minutes, it is ready for shapingThis allows the gluten in the dough to relax and should make shaping easier. Sometimes the dough requires multiple resting periods for gluten relaxation, other times it shapes perfectly right off the bat.
rush the outside edge of the crust lightly with olive oil.
Makes enough dough for 2 large pizzas