Olive Oil Pizza Dough

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  • Makes two 12-inch pizzas

Start this dough the day before or up to 2 days before you plan to use it.

In the bowl of a stand mixer fitted with the dough hook, combine the yeast, sugar, olive oil, and water. Dump in the flour and salt. Start by mixing the dough on low until everything is well combined. Increase the speed of the mixer to medium low and knead for 5 minutes. Alternatively, you can knead for 7 to 10 minutes by hand, on a lightly floured surface. The dough should pull away from the sides of the bowl and be smooth and elastic.

Transfer to a container with a lid and refrigerate 24 to 48 hours. Make sure the container allows room for the dough to double in size. After this first slow rise, dough balls can be frozen until ready to use. Defrost in the refrigerator for 6 to 8 hours.

Ingredients

  1. Check 1 teaspoon active dry yeast
  2. Check 1/2 teaspoon granulated sugar
  3. Check 2 tablespoons olive oil
  4. Check 3/4 cup (180 ml) lukewarm water
  5. Check 2 1/4 cups (310 g) all-purpose flour
  6. Check 1 1/2 teaspoons Kosher salt

Directions

  1. Start this dough the day before or up to 2 days before you plan to use it.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the yeast, sugar, olive oil, and water. Dump in the flour and salt. Start by mixing the dough on low until everything is well combined. Increase the speed of the mixer to medium low and knead for 5 minutes. Alternatively, you can knead for 7 to 10 minutes by hand, on a lightly floured surface. The dough should pull away from the sides of the bowl and be smooth and elastic.
  3. Transfer to a container with a lid and refrigerate 24 to 48 hours. Make sure the container allows room for the dough to double in size. After this first slow rise, dough balls can be frozen until ready to use. Defrost in the refrigerator for 6 to 8 hours.


Reprinted with permission from Date Night In © 2014 Ashley Rodriguez, Running Press, a member of the Perseus Books Group