This is by far the best pizza dough I have ever made. I have been using this recipe for quite some time now and im never disappointed. Dont skip the proof time of 24 hours. I sometimes have let this go as much as 3 days and it is always the best dough ever!
Our Pizza Dough Recipe
1 pound (or about 3 1/2 cups) high gluten flour
1 ¼ cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoon active dry yeast
1 1/2 teaspoon sugar
1 teaspoon salt
In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential for the dough to develop its signature texture and, more importantly, its unique flavor! Do not skip this step!
Preheat your oven to 500. If you have marble or slate counter tops you can roll this dough on the counter top without any flour otherwise you will need to roll it out on a floured surface. We like to roll it out real thin.
After you roll out the dough and put it on a lightly oiled pizza pan you will need to poke it all over with a fork. Put it in a 500 degree oven 4 – 5 minutes. Remove from oven and make your pizza. We start with a light coating of tomato paste then add pepperoni, Canadian bacon and then top with cheese, then we add some more cheese. Put back in the oven and bake till the cheese is all melted.
my mouth is already watering!