- 15 minutes
- 75 minutes
My Italian husband used to work in the restaurant business in New York, so his standards for food, especially pizza, are very high. When we want homemade pizza, we make the dough from scratch. It’s perfect for thin-crust Margherita pizzas, as well as a variety of classic cheese pizzas.
Add water and yeast into mixing bowl. Stir and let yeast dissolve.
Add olive oil and sugar into mixing bowl. Stir. Let sit for 2-5 minutes.
Add salt. Stir.
Add in flour. Mix ingredients on dough speed (speed 2 for KitchenAid) for approximately 2-5 minutes (or when sides of bowl look clean, without any flour residue).
- Take dough out and put on cutting board. Divide to make three batches. Roll each batch into a ball.
- Put each ball of dough in a gallon-size storage bag. Leave out for approximately 1 hour to rise. Dough should double in size. If in a cooler climate, dough can rest on a pan on the stove as oven preheats.
- Use immediately or store each dough ball in separate plastic storage bags in freezer for future use. Store in refrigerator for next-day use.