This dough is super simple and comes together quickly! I love making it advance and letting it proof in the fridge. You will be amazed at how big the bubbles get from allowing the yeast to ferment low and slow! Try it out and let me know how it goes!
Servings: 2 larges or 3 mediums
Time: 2+ hours
- 15 ounces all purpose flour
- 2 tsp table salt
- 1 tsp white sugar
- 1 cup warm (100-110°F) water
- 1 tbsp olive oil, plus more for greasing the bowl
- 2 ½ tsp instant yeast
In the bowl of a stand mixer, add the warm water, yeast, sugar, and oil. Whisk to combine.
Allow the yeast to bloom for 10 minutes. It will form a pad on the top on the mixture.
In a separate bowl, weight out the flour. If you do not have a kitchen scale, measure out three cups of flour. Add the salt. Mix the flour and salt to combine.
Once the yeast has bloomed, add the flour and salt to the stand mixer bowl.
Turn on the mixer on the lowest speed and allow the dough to knead for three minutes.
Turn off the mixer and scrape down the sides of the bowl.
Turn the mixer back on and allow the dough to knead for 5 more minutes.
Once the dough has come together, move the dough to a greased bowl. Cover the dough with cling wrap and a towel.
If you are using the dough the same day, allow the dough to proof at room temperature for one hour. If you are making the dough ahead of time, place the bowl of dough, covered, in the refrigerator for up to three days. If you made the dough in advance, let the dough come set out for an hour prior to rolling it out.
When you are ready to make your pizza, preheat the oven to 450°F. Preheat your pizza stone or upside down cookie sheet at this time as well.
Roll out the dough into your desired shapes and sizes.
Add your desired toppings.
Move the pizzas to the heated stone or tray.
Bake for 20-30 minutes or until the bottom of the dough is crispy and the toppings are bubbly.
Allow the pizza to rest for ten minutes before cutting and serving.
- If you do not have instant yeast, you can replace it with active dry yeast. Just allow the active dry yeast to sit in the bowl for 15 minutes, as it takes a little longer to activate. Also note that instant yeast and rapid rise yeast are the same thing.
- If you do not have a stand mixer, you will need to hand knead the dough. This will take about 8-10 minutes. To hand knead, put the dough in a lightly floured surface. Pull up half the dough and fold it in half. Then pull from the top and fold the dough in half again. Then repeat half and half and half again for about 8-10 minutes.
- You can freeze any extra dough as well. Allow the dough to relax for several hours in the fridge before moving it to the counter for an hour to come to room temperature.