OLIVE OIL PIZZA DOUGH RECIPE
 
 
I adapted this recipe from one published in Artisan Bread in Five Minutes a Day. It is the very best pizza dough recipe I have ever tried. For best results make it 24 hours before using. Makes 4 one pound loaves of pizza dough.
Author:
Cuisine: Italian
Ingredients
  • 1-1/2 Tablespoons Granulated Yeast (or 2 packets)
  • 2-3/4 Cups Lukewarm Water (about 100º F)
  • ¼ cup Extra Virgin Olive Oil
  • 1-1/2 Tablespoons Kosher Salt
  • 1 Tablespoon Granulated Sugar
  • 6-1/2 Cups Unbleached, All-purpose Flour, Divided (plus extra for dusting)
Instructions
  1. Briskly mix the yeast granules into the lukewarm water (about 100º F). Use an instant read thermometer to determine the temperature of the water. If the water is too hot it will kill the yeast and your dough will fail.
  2. Give it a few minutes to foam up. If the water fails to foam that is an indication your yeast is dead. In this case discard the liquid and begin again with fresh, active yeast.
  3. Pour the water and yeast mixture into the bowl of a standing mixer fitted with a dough hook. You can also use a large mixing bowl and a sturdy wooden spoon.
  4. Add the extra virgin olive oil, Kosher salt and granulated sugar and mix to combine.
  5. Add 6 cups all-purpose flour, reserving ½ cup for later.
  6. Turn mixer on low and mix until the flour is incorporated. If not using a mixer do this by hand using a sturdy wooden spoon.
  7. NOTE: This is a no-kneed dough so lots of extra kneading is not necessary.
  8. Assess your dough before adding the final ½ cup of flour. At this point the dough should be rather soft, tacky and almost sticky.
  9. Turn the dough out onto a floured board and shape it into a single ball.
  10. Place the ball of dough into a large oiled bowl and cover it loosely with plastic wrap or with a slightly damp or floured dish towel.
  11. Place the bowl in a non-drafty area at room temperature to proof.
  12. Allow the dough to rise and then begin to collapse and flatten on top. This takes about 2 hours.
  13. At this point the dough can be used immediately to make pizza.
  14. If you have planned ahead it is better to place the dough in a covered container in the refrigerator for at least 24 hours. This allows the dough to develop additional flavor.
  15. The dough keeps well in the refrigerator for several days but also freezes well.
  16. Place individual balls of dough (divided to make an individual pizza) in Ziploc bags and freeze.
  17. Thaw for several hours at room temperature before making pizza.
Recipe by After Orange County at http://afterorangecounty.com/2015/01/22/olive-oil-pizza-dough-recipe/