This easy pizza dough can be stored in the fridge for almost a week, or frozen to use later.
Recipe from NY Times Cooking.
- 2 tsp. (5 grams) dry active yeast
- 4 1/2 cups (625 grams) all-purpose flour, plus extra for dusting
- 2 tsp. (5 grams) kosher salt
- 2 Tbs. (30 ml.) olive oil
Put 1 3/4 cups (420 ml.) lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 oz. (225 grams) each.
Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.