This is my go to friday night pizza dough! Awesome with sauce and toppings.
- 2 tsp sugar
- 2.5 tsp salt
- 1 tsp yeast check to make sure your yeast is good
- 6.5 cups flour 800 grams
- 2.1 cups water 500 grams
Making the dough
Mix warm water with the sugar and yeast in a bowl. Leave aside for 10 minutes. Check it after 10 minutes to see if your yeast has proofed; you should see active yeast floating on the top of the water.
In a separate bowl, mix most of the flour with the salt. Save a heaping tablespoon of flour for later.
If the yeast is proofed properly, pour the flour mixture into the liquid mixture. Make sure they are combined well.
Place remaining flour onto kneading surface. Knead ball of dough until everything is properly combined.
Cut dough into four equally sized balls. Cover lightly with olive oil and place in plastic bags. Leave in fridge for 2-5 days to let it cold ferment.
Take a pizza dough out of the fridge, and place it on a surface you can stretch on, with cornmeal attached.
Stretch out the dough. The best way to do this is by lightly pushing on the dough away from you.
Once your dough is stretched out, pre-bake the dough for 5-10 minutes.
Add sauce, and toppings to your liking.
Place into oven for 8-10 minutes. Take out when at your desired crispiness levels. Enjoy!
- I like adding cornmeal to the bottom of the crust to give it a crunchy texture. Regular flour works fine as well.
- You don't have to pre-bake the pizzas, but it helps with supporting toppings.
- An important rule of cooking that applies here is that cooking=time * temperature. If your oven can't get up to 550 degrees, you can go lower but it will take more time.