Makes about 30 oz of dough (enough for 2 pizzas, about 12" - 14" diameter)
The flavor of the best pizza crusts come from a long rise of at least 12 hours in the refrigerator. So it's best to make this the night before you need it. Other than that, it's a very simple recipe with very simple ingredients.
You can use this recipe with your favorite sauce and pizza toppings. Or stretch it thin and deep fry and serve sprinkled with cinnamon sugar and ice cream on top.
If you are looking for a complete pizza recipe, check out this one HERE!
In the recipe, you'll see an optional ingredient called wheat gluten (also sold as vital wheat gluten or gluten powder). This is pure protein to help give the dough extra chew and flavor. In pizzerias across the globe use a high-gluten flour which has an exceptionally high protein content. This type of flour can be difficult to find at your local market. The gluten powder will compensate and give you the authentic pizza dough results. You can, of course, still have amazing results just using bread flour.
12 oz water, cool
1/4 oz active dry yeast
16 oz bread flour
1 Tbsp wheat gluten (optional)
1/2 oz salt
1 Tbsp olive oil
Directions:
Dissolve yeast into cool water. Stir in flour, gluten powder, salt, and oil until forms a shaggy mass. Rest for 3 minutes to allow flour to hydrate before kneading. Knead in bowl or electric mixer fitted with dough hook for about 9 minutes, until smooth and elastic (dough will be pretty tacky & sticky). Place dough in an oiled bowl. Cover bowl with plastic wrap. Place bowl in the refrigerator for a minimum of 12 hours (up to 24 hrs). Dough will double in size. The long fermentation process will develop flavor in the dough.
Take dough out of refrigerator and set aside for about 20 minutes. Use as needed.
If you are looking to make this into a traditional pizza, this dough is best baked at a high temperature - about 450F degrees to 550F degrees on a pizza stone (basically as high as you're oven will go)
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