Whisk together the flour, salt, and yeast in a large mixing bowl or the work bowl of a stand mixer. Pour in the water and olive oil. Stir together with a sturdy spoon until a shaggy dough forms. Knead with floured hands or by stand mixer for 10 minutes on medium or until the dough is smooth, elastic and stretchy.
Return the dough to the bowl. Cover the bowl with a clean shower cap, plastic wrap or a damp tea towel and let it rise in a warm, draft-free place for 1-2 hours., or until approximately doubled in size and puffy.
Divide the dough into your desired size (see note). Use your hands to roll each piece of dough into a tight ball and allow it to rise for 20 more minutes before baking.
This dough can be stored in the refrigerator for up to 6 days or in the freezer for up to 3 months before using.
To store: label a zipper-top freezer bag with the size of the pizza. (Use one bag per round of dough you wish to use later.) Drizzle 2 teaspoons of olive oil in each bag, rub around with your hands to make sure the inside is well coated, and insert one dough ball into each prepared bag.
To use refrigerated dough: place the dough in its bag on the kitchen counter and allow it to come to room temperature and rise for an hour before you want to use it and bake it.
To use frozen dough: transfer the bag of dough to the refrigerator the day before you plan to use it, then onto the counter to come to room temperature and hour before you wish to bake it.
Notes
This recipe will make 3 half-sheet-pan-size pizzas, 8 (12-inch) or 10 (10-inch) pizzas.When using the dough for sheet pan pizzas, preheat oven to 425°F, and bake for 25-30 minutes until crust edges are a light golden brown.This recipe can also be made using 9 ½ cups “OO” flour (1 kg by weight) – an Italian-style flour.
Nutrition
Serving: 1g | Calories: 1287kcal | Carbohydrates: 258g | Protein: 38g | Fat: 9g | Saturated Fat: 1g | Sodium: 1573mg | Potassium: 452mg | Fiber: 12g | Sugar: 1g | Calcium: 56mg | Iron: 16mg
