Stir together the flour, salt, and instant yeast in a 4-quart bowl
(or in the bowl of an electric mixer). With a large metal spoon,
stir in the oil and the cold water until the flour is all absorbed
(or mix on low speed with the paddle attachment), If you are
mixing by hand, repeatedly dip one of your hands or the metal
spoon into cold water and use it, much like a dough hook, to
work the dough vigorously into a smooth mass while rotating
the bowl in a circular motion with the other hand. Reverse the
circular motion a few times to develop the gluten further. Do
this for 5 to 7 minutes, or until the dough is smooth and the
ingredients are evenly distributed. The dough should clear the
sides of the bowl but stick to the bottom of the bowl.
Sprinkle flour on the counter and transfer the dough to the
counter. Prepare a sheet pan by lining it with baking
parchment and misting the parchment with spray oil (or lightly
oil the parchment). Using a metal dough scraper, cut the
dough into 6 equal pieces (or larger if you are comfortable
shaping large pizzas), You can dip the scraper into the water
between cuts to keep the dough from sticking to it, Sprinkle
flour over the dough. Make sure your hands are dry and then
flour them. Lift each piece and gently round it into a ball. If the
dough sticks to your hands, dip your hands into the flour
again. Transfer the dough balls to the sheet pan, Mist the
dough generously with spray oil and slip the pan into a food-
grade plastic bag.
Put the pan into the refrigerator overnight to rest the dough,
or keep for up to 3 days. (Note- If you want to save some of
the dough for future baking, you can store the dough balls in a
zippered freezer bag. Dip each dough ball into a bowl that has
a few tablespoons of oil in it, rolling the dough in the oil, and
then put each ball into a separate bag. You can place the bags
into the freezer for up to 3 months. Transfer them to the
refrigerator the day before you plan to make pizza.)
On the day you plan to make the pizza, remove the desired
number of dough balls from the refrigerator 2 hours before
making the pizza. Before letting the dough rest at room
temperature for 2 hours, dust the counter with flour, and then
mist the counter with spray oil. Place the dough balls on top of
the floured counter and sprinkle them with flour; dust your
hands with flour. Gently press the dough into flat disks about
1/2 inch thick and 5 inches in diameter. Sprinkle the dough
with flour, mist it again with spray oil, and cover the dough
loosely with plastic wrap or a food-grade plastic bag. Now let
rest for 2 hours.
Originally Submitted
6/30/2011
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