This dough is a really nice balance between chewy and crispy. It’s loose and enough to stretch it with your hands giving it a light feel but cooks with a crispy shell.
Before you roll the dough out to make your pizza, let it sit out for 15 minutes to get to room temperature. This allows the proteins in the flour to relax and makes it easier to roll out.
This recipe makes enough for about 3 medium size pizzas.
3/4 ounce dry yeast
2 cups warm water
4.5 cups flour
1 tsp sugar
1 tsp salt
1. Add the yeast and half of the water to a large mixing bowl and throughly combine. Let the yeast bloom for about 10 minutes in the warm water.
2. Add remaining ingredients and mix together with a wooden spoon.
3. Pour the dough onto a generously floured work surface and kneed it for about 5-10 minutes. Add more flour as needed so it’s not sticky. The dough should feel elastic, which is the proteins in the flour agitating and tightening up. That gives the dough a better chew and texture.
4. Put the dough back into the mixing bowl and wrap it with plastic wrap. Let the bowl sit out at room temp and proof for 3-4 hours. Make sure the bowl is big enough for the dough to double in size without pouring over in a blob-type mess.
5. After it’s done proofing, gently beat the dough down back into a ball. Cover it again with plastic wrap and place it in the fridge overnight.
6. When you’re ready to use the dough, remove it from the fridge, gently beat it down again and cut the portion you need.
7. Roll out the dough to your desired thickness and size. It’s a versatile dough so it works well for thin or thick style. I prefer to stick to the thicker side though with a generous crust. Cook the pizza at 450.