I tend to use Brian Lagerstrom’s recipe now, but this one that my dad developed turned out hits for years.
Pizza Dough
Ingredients
- 6 c unbleached flour
- 2 c 120˚-130˚ water
- 1 pkg rapid rise yeast 2 ¼ oz
- 2 T kosher salt
- 3 T olive oil
Instructions
- Combine all dry ingredients in a large bowl.
- Add water and oil and stir to combine. Mix as little as possible – if over-mixed the dough will become tough.
- Cover with saran wrap and leave to sit for 2-4 hours or until doubled in size. Put in fridge to slow process and leave for 6-8 hours.
Notes
When kneading and rolling the dough, work as little as you can. Be gentle, but decisive, the more you push on the dough the tougher and less air-y the crust will end up when cooked.