{Foodie Post No. 17} Pizza Dough

There is a huge long story post here, this page is simply the recipe. 

Pizza Dough

1 3/4 C. Water

2 1/4 tsp. Yeast

1 1/2 tsp. Salt

2 T. EVOO

4-5 C. Bread Flour

Mix water, yeast, and salt in stand mixer. Allow to bubble for a few minutes. Add olive oil and a cup of flour, mix on low, add a second cup of flour, mixture should be smooth and goopy. Continue mixing on low adding small amounts of flour at a time. Knead on low until 4-5 cups of flour have been added and the dough is smooth, stretchy, and no longer sticking to the bowl. Remove dough hook from machine, oil bowl and spin dough ball until coated. Seal tightly with plastic wrap and allow to rise until doubled at which point move it to the refrigerator. Allow to rise in the refrigerator 4+ hours. An hour before you plan to shape pizzas set the dough out and punch it down. During this time preheat your oven to 450°. It is important to give the oven a good while to preheat, you want to be sure it’s actual HOT when beginning to bake.  Divide dough into two sections for large pizzas or 3 for small. Shape, place on stone, top as desired. Bake at 450° 20 minutes or until desired doneness. 

Done kneading

Rising while covered on the counter, ready to move to the refrigerator 

Back on the counter to punch down and rest for an hour. 

Turned into one large thick crust and one small cheesey breadstick ‘pizza’.