Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Big Batch Pizza Dough
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- Level: Easy
- Total: 2 hr (includes rising time)
- Active: 30 min
- Yield: Four 1-pound dough balls
This recipe yields four 1-pound pizza dough balls that you can use one right away and wrap and freeze the other for the future. If you freeze the dough, thaw it overnight in the refrigerator and then allow it to come to room temperature on your countertop before stretching it out. How you top it is up to you!
- Level: Easy
- Total: 2 hr (includes rising time)
- Active: 30 min
- Yield: Four 1-pound dough balls
Ingredients
Directions
- Whisk 2 2/3 cups warm water (105 degrees F) and the sugar in a medium bowl or large liquid measuring cup; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Whisk the flour and 1 tablespoon plus 1 teaspoon salt in a very large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon or rubber spatula to make a rough dough.
- Turn the dough out onto a heavily floured surface. Knead until smooth and elastic, 6 to 8 minutes, dusting with more flour if necessary. Form into 1 large dough ball, then cut into 4 even portions. Form each portion of dough into a smooth ball. Brush 4 medium bowls with olive oil, add a ball of dough to each and turn to coat with the oil.
- Cover bowls tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour 30 minutes.
- If you want to freeze the dough for later, wrap the risen pizza dough balls individually in plastic wrap and freeze up to 1 month. Thaw in the refrigerator overnight and then allow to come to room temperature on your countertop before rolling out.
- To assemble and bake: One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F.
- Put 1 ball of dough on a large piece of parchment that's been lightly dusted with flour, then stretch into a 12- to 14-inch round. Slide the parchment with the dough onto a pizza peel or second inverted baking sheet.
- Top as desired and then slide the pizza (on the parchment) onto the hot stone or baking sheet. Bake until the crust is golden brown and the cheese if using is bubbling, 10 to 14 minutes. Let cool 1 to 2 minutes before slicing.
