3 cups bread flour
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon yeast
1 1/3 cups cold water
1 tablespoon olive oil, plus more for brushing
1. Combine flour, sugar, salt and yeast in food processor. Pulse until combined. With machine running, add the cold water and process until the dough is combined and all dry ingredients are incorporated, about 10 seconds. Let dough rest for 10 minutes.
2. Add oil to the dough. Process until the dough forms a smooth, tacky ball that clears the sides of the bowl, about 30 to 60 seconds.
3. Remove dough from the bowl, knead briefly on a lightly floured surface, about 1 minute. Transfer to a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 24 hours and up to 3 days. (After this refrigeration you can wrap the dough tightly in plastic wrap and freeze for up to 2 months. To use frozen dough, thaw in refrigerator for 8 hours before proceeding.)
4. One hour before baking pizza, place pizza stone in oven and heat oven to 500*F. Remove dough from refrigerator and divide in half. Form each half into a ball and place on a lightly oiled baking sheet. Let dough rest at room temperature for 1 hour.
5. Flatten each dough ball into an 8-inch disk and then roll or stretch into a 12-inch circle. Transfer each circle to sheet of parchment paper. Lightly brush top of each crust with olive oil then transfer one to pizza stone using parchment paper as a sling. Bake 5 to 8 minutes, until crust starts to firm up.
6. Remove crust from oven then top with desired toppings. Return to oven and bake until toppings are bubbling and slightly browned, another 8 to 10 minutes. Let cool about 5 minutes before slicing and serving. Repeat process with remaining pizza crust.
This recipe is from One Lovely Life. Lance put in a request for pizza quite some time ago, and I finally got around to making it. This recipe is super easy and makes enough dough for 2 12-inch pizzas. I doubled it with no problems to make four pizzas. I did one plain cheese, one with sautéed mushrooms, one with sautéed bacon, and the last with pepperoni.
This dough met with Lance’s approval although he said I could have made them a bit thicker. Transferring the dough on and off the pizza stone with parchment paper makes the pizza making process so much easier. I highly recommend this method! I used Classico’s pizza sauce and was quite happy with the flavors. I look forward to using this dough recipe for other pizzas in the future.