Homemade pizza dough is incredibly easy and delicious. Once you’ve tried it, you’ll never go back to prepackaged pizza crusts.
The trick to to plan a bit ahead. You can make the dough the night before for a quick weekday dinner. You can even freeze the dough before the final rising so you can prepare it when you have the time.
Let’s get cooking!
Dissolve one package of active dry yeast in 1/2 C warm water.
Mix in 1/2 C all-purpose flour.
Allow to rest, uncovered until the mixture is double in volume. This will take 30-60 minutes depending on the temperature of the kitchen.
Place 3 C of all–purpose flour in the mixing bowl of a stand mixer fitted with a dough hook. Add the yeast-flour mixture and 1 C warm water. Mix on low speed until the dough comes together.
Feel free to mix by hand with a wooden spoon if you like. It just takes a bit more time and muscle.
Turn the dough out on a floured surface and knead for 5 minutes.
Lightly dust the dough with flour. Place in a large bowl and cover with a kitchen towel. Reridgerate overnight or for at least 6 hours.
Remove the bowl from the refridgerator. Under a damp kitchen towel allow the dough to rise until double – 2 to 3 hours depending on the temperature of the kitchen.
Proceed with your favorite recipe.
