Pizza Dough

WHEN THE MOON HITS YOUR EYE LIKE A BIG PIZZA PIE, THAT'S AMOREEEEEEEE! I LOVE that song and, pro tip, it's best yelled at the top of your lungs while drinking wine at C&O Trattoria in Venice Beach. This restaurant is the absolute best because about every hour they turn up the music to That's Amore and the entire staff pours themselves a glass of wine and they all start singing at the top of their lungs. Everyone eating joins in and its a raging good time.

Anywayyyyy this post is about that big bad mama, pizza dough. Pizza is amazing so I wanted to find the best recipe for all-purpose pizza dough, and this is it! It's easy to work with, a little bit sweet, and totally carb-o-lious! It's so easy to make and the only difficult bit is that it does need a slow rise in the fridge for a good 12-24 hours for it to reach its peak deliciousness, so don't skimp on that bit.

The spreading of the dough into a circle shape takes a little practice and you definitely develop your own technique as you go, so stay confident and it will come to you. There are a lot of ways to do it, pulling, rolling, using your fists, so try a few and see what works for you at different stages. You're amazing and you got this, now roll out that dough you pizza QUEEN!!!

Pizza Dough

• Author: Pate Giltner
• Prep Time: 10
• Cook Time: 15
• Total Time: 1 day
• Yield: 4 10 inch pizzas 1x

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Ingredients

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1. 1 packet dry active yeast
2. 1 ¾ cups warm water (technically 105 degrees works best)
3. 4 ½ cups bread flour
4. 2 teaspoons salt
5. 2 tablespoons olive oil
6. 3 teaspoons sugar

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Instructions

1. Pour water into a large mixing bowl and sprinkle yeast on top and let dissolve, between 2-5 minutes
2. Add flour, salt, sugar, and olive oil and mix together with your hands to form a dough
3. Kneed softly in the bowl or on a floured surface until it becomes smooth
4. Form dough into a log shape that will be easy to cut into fourths
5. Cut dough into four equal balls and put the individual balls in large ziplock bags
6. Put the dough in the fridge and let rise for 12-24 hours (or freeze and they will keep for a couple months)
7. Take dough out of the fridge and let it come to room temperature by sitting out for about 30 minutes
8. Preheat oven to 450 degrees and line a baking sheet with wax paper
9. Pretty heavily flour the wax sheet (you don't want the dough to stick to anything so flour that baby up)
10. Form your dough into a pizza shape buy gently pulling the dough into a circle shape. Once you have a good circle shape start holding the dough up in the air by the edges and let the dough stretch its self out. Once it gets bigger you can use your fists to stretch it by rolling them underneather the dough.
11. Once its reached a good size flour the bottom and place on the baking sheet
12. Brush the dough with olive oil and load it up with whatever sauce and topping combo you want and bake 15-20 minutes

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