Homemade Pizza Dough Recipe
This easy to make pizza dough recipe takes very little work to make because of it’s no knead style. Mix it up 1-3 days ahead of pizza making day. Time does the work! Recipe below.
The most accurate method for measuring flour is by weight. Investing in a small scale will improve your baking skills by ensuring you can accurately repeat flour measurements. Mix the dry ingredients together then add the water. Mix with a spoon or floured hand until reasonably incorporated.
Add the olive oil and mix until a sticky ball is achieved. Cover with plastic wrap and let dough rise at room temperature for about 6-8 hours or longer, until dough doubles in size. Turn dough out onto a floured surface, divide into 4 portions and gently form each into a ball. With a little olive oil, put each ball into plastic bags or other vessel and refrigerate from 1-3 days.
Take the dough out and rest at room temperature for about 2 hours before shaping. Preheat oven to 500˚F at least 30 minutes prior to baking with the oven rack on the second to the top position. On a floured surface, shape each dough ball into a 12 inch round by gently stretching. Fold into quarters to transfer to the LloydPans Perforated Pizza Pan 12 Inch, unfolding right away to avoid sticking. Gently pull dough to the edges of the pan. Add toppings and bake each pie for 15 – 18 minutes, until the crust is lightly browned. Remove from oven and allow to cool for a few minutes before cutting, using a pizza cooling ring. This avoids a soggy crust allowing steam to escape while dough cools.