Jessica's Pizza Dough

This pizza dough is very easy to put together, and it's enough for four 10-inch-diameter pizzas It is best if prepared in advance and refrigerated overnight Refrigerated dough will keep several days

Easy Pizza Dough

From Jess, by NYT

Ingredients

  • 2 teaspoons dry active yeast
  • 4 1/2 cups all purpose flour, plus extra for dusting
  • 2 teaspoons kosher salt
  • 2 Tablespoons olive oil

Directions

  1. Put 1 3/4 cups 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.
  2. 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.
  3. 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 ounces each.
  4. 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.)
  5. 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.
**I use my KitchenAid stand mixer, though you could do it by hand. I sometimes even skip the 3-4 minutes of working by hand, and continue with the dough hook in the mixer. When you put this in ziplocks and into the fridge, you'd be amazed that they still rise! A lot! And that's what gives this dough such a great flavor and yummy consistency. I have used it right away, and it's still good. But definitely noticed a difference when I've let it sit in the fridge for at least a couple hours, if not overnight. It's one you have to prepare in advance, but it's always worth it to us when we do it. To cook, turn your oven on as high as you feel comfortable, and use a pizza stone if you have it. It's soft and crispy at the same time!
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