pizza dough recipe
This is a cold rise pizza dough recipe. The cold process adds extra flavor to the pizza crust. This recipe is adapted from King Arthur flour recipe. I changed the ratios though so I could use one package of yeast. I know there are whole jars of yeast you can measure from, but it is just something that annoys me because I always have the packages.
4-1/2 cups Red Cat Farm white wheat flour
1- 3/4 cup cold water
3 T olive oil
2 tsp salt
1 package of active dry yeast
Mix all the ingredients and make a ball using more flour or water as needed.
Knead the dough for about 5 minutes. Put it in an oiled bowl and cover it. Put it in the refrigerator for at least 12 hours and up to 2 or 3 days. Two days will produce the tastiest crust.
Get the dough out at least one hour before you want to make it.
Preheat the oven as high as it will go about 550.
Divide the dough into 3 sections and make each into a ball for thin crust pizza.
Form a circle by pressing the dough on a floured surface. Continue to stretch and press it as far as it will go.
Transfer to a pizza stone or a baking sheet, add your toppings and bake for about 15 minutes or until the toppings are browned a bit.