Olive Oil Dough for Homemade Pizza
 
 
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Ingredients
  • 2¾ c. lukewarm water
  • 1½ tbsp. granulated yeast (2 packets)
  • 1½ tbsp. kosher salt
  • 1 tbsp. sugar
  • ¼ c. extra virgin olive oil
  • 6½ c. unbleached all-purpose flour
Instructions
  1. Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
  2. Mix in the flour without kneading, using a spoon, a 12-cup capacity food processor (with dough attachment), or heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
  3. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
  4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
  5. To prepare the pizza: Thirty minutes before baking time, preheat the oven to 425°F (or you could go up to 550°F).
  6. Prepare and measure all of the toppings, set aside.
  7. Dust the surface of the refrigerated dough with flour and cut off a grapefruit-size piece. Dust the piece with flour and quickly shape it not a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  8. Flatten the dough with your hands and a rolling pin on a flour dusted wooden board to begin flattening. Once you gave flattened it to about 1-inch thick move to your pan and continue to flatter and shape with your fingertips. You may need to allow the rolled dough to relax for a few minutes to allow further shaping.
  9. Top with a small amount of sauce and spread, leaving ½-inch to 1-inch pizza sauce. Top with mozzarella and toppings of your choice.
  10. Bake for 8 to 12 minutes, depending on the temperature used. Remove from oven when the pizza is evenly browned and cheese has melted.
  11. NOTES: You c
Notes
You can mix and store the dough in the same container if you prefer. You need a large food-grade container that holds about five quarts. If you double the recipe you will need a container that holds at least ten quarts. Sam's Club has a few good options. I have punched a hole in the lid of mine and use it specifically for my dough.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/homemade-pizza/