|1/2 cup • Sugar|
|4 tbsp • Kosher salt|
|4 tbsp • Olive oil|
|3 cups • Warm water|
|2 tbsp • Yeast|
|8 cups • flour|
Place the sugar, salt, olive oil, water, 1/2 of the flour, yeast, and into a standing mixer's work bowl. Allow to sit 15 minutes. Add the remaining flour.
Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
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