PIZZA DOUGH RECIPE

PORTIONS: 3 PIZZAS. 14” ROUND BAKING PANS

INGREDIENTS FOR THE DOUGH

9 cups unbleached all-purpose flour

1½ tbsp. granulated sugar

3½ tsp. instant dry yeast

4¼ cups lukewarm water

½ cup olive oil

2¾ tbsp. salt

METHOD

Weight and measure the ingredients.

In the stand machine bowl mix all ingredients together. Beat until it forms a ball. If it is too dry add a bit of water and if it is too sticky add a bit of flour. The dough should not stick to the sides of the bowl.

Cover the bowl with plastic wrap

 and let the dough to ferment for about 2 hours, it should double in size. It will ferment faster or slower according to the room temperature. Punch down on the dough to let escape the air. 

Place the dough into a floured surface and divide it in 3 portions. Roll each portion into a circle shape about the size of your baking pan. 

Wrap the dough around the rolling pin and place it on the baking tray. 

With a fork puncture the center of the dough, that way it will keep the shape while cooking and will not deform.

Prebake your dough at 475° F - 246° C. Place your pizza tray at the bottom of the oven to cook it for 4 minutes, it will have a nice golden color at the bottom of the pizza. 

Place the pizza tray at the center of the oven and cook for 4 more minutes.