very best pizza dough

I finally found a pizza dough that isn’t just fine, it’s REALLY GREAT.  The only trick is making the dough the night before.  Sure, you can make it and roll it out and bake it right away.  But it will taste like the “ok, that was fine” pizza crust instead of “wow” pizza crust.  If you make the dough in the morning, let it sit out on your counter in a really big bowl all day (punch it down every few hours when you walk by).  If you make it the night before, stick it in the fridge overnight, and get it out in the morning.

2 1/2 t yeast
1 1/4 c + 1T warm water
3 3/4 c bread flour (can use All Purpose)
5 t sugar
2 1/2 t salt
5 t extra virgin olive oil

I mix all the ingredients in my bread mixer*, then stick the dough in a bowl to either place in the fridge or on the counter. This is enough to make 2 large pizzas, so when we make it I put half in the freezer for the next week (we have family pizza and movie night every Friday). If you do that, put the frozen dough in the fridge the night before you want it, and on the countertop in the morning. Enjoy!

*When using a bread maker, all ingredients should be room temperature (except water or milk which can be warmed). Liquids go on the bottom, flour and then yeast on the top, everything else in the middle.

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