Best Pizza Dough

Method

1. 01

   Add yeast to room temperature water (for 8 doughs) or barely warm water at about 98°F (37°C) (for 4 doughs) in a large bowl and set aside.

2. 02

   In another large bowl, weigh out the flour.

3. 03

   Add olive oil to the water and yeast mixture.

4. 04

   Add generous amounts of flour mixture to the water mixture 1 cup at a time if machine mixing, or pour all flour into the water mixture if hand mixing.

5. 05

   Add salt halfway through kneading to avoid killing the yeast.

6. 06

   Knead or mix until reasonably together, not perfect.

7. 07

   Place into an airtight container with enough room for the dough to double in size.

8. 08

   Cover the top of the dough with plastic wrap to prevent elephant skin.

9. 09

   Immediately move to the fridge to bulk ferment for a minimum of 12 hours and maximum of 36 hours.

10. 10

    After bulk fermentation, cut into 9.5–10oz dough balls suitable for comfortable 12-inch medium pizzas and place into airtight containers.

11. 11

    If making pizza that night, allow dough balls to sit at room temperature for at least 2 hours before stretching.

12. 12

    Dough balls can continue to individually ferment in the fridge for up to 1 week.