CHILL:
18+ hours
PREP:
20 minutes
YIELD:
8 8-inch circles of dough
Ingredients
- 2 cups room-temperature water
- 1½ teaspoons instant yeast
- 4 tablespoons extra virgin olive oil
- 1¾ teaspoons kosher salt
- 4½ cups bread flour, plus more for dusting
Directions
- In a mixing bowl, pour in the room-temperature water, then yeast. Set mixture in a warm place for 20 minutes or until you start seeing little bubbles (sign of yeast activation).
- In the bowl of a KitchenAid® stand mixer fitted with the paddle attachment, pour in the yeast mixture, 2 tablespoons of the olive oil and salt. Mix on slow speed for 30 seconds, then increase mixer speed to medium and slowly add in the bread flour until fully incorporated. Continue mixing dough on medium-high for 20 minutes. The dough should be a little bit wet, sticky to the touch and spongy.
- Have a large mixing bowl ready, spread with remaining olive oil. Place dough in the and cover with plastic; refrigerate dough for at least 18 hours or up to 24 hours.
- Transfer dough to lightly floured work surface. Using a knife, divide dough into 8 pieces. Form pieces into balls.
- Lightly dust a baking sheet with flour. Place dough balls on the baking sheet and cover tightly with plastic wrap. Let dough stand at room temperature until doubled in size, about 1 to 1½ hours. Dough is now ready to be used for your pizza. Note: Dough balls that are not used immediately can be placed into a gallon-size zippered plastic bag and frozen for later use.
When making your pizza: Transfer dough ball to a floured surface. Lightly flour the top of dough and press down with fingertips to form a flat rough disk that is at least the width of an 8” dinner plate. Lift the edge of the dough up to create a lip; pinch the lip up to create the rim.
