Frosty’s Pizza Dough

I got this from:  https://www.youtube.com/watch?v=IAOH2YjPoV0

I make pizzas at home sometimes and this is the dough recipe I use. It’s great and it’s pretty much foolproof. Make it the day before so it can prove overnight in the fridge. It’s probably fine to use all purpose flour, but I always use bread flour. I divide the dough into 4 dough balls, for dinner-plate sized pizzas. The dough balls fit perfectly (even after they puff up) in 2-cup plastic containers. If you do 2 dough balls, you’ll probably need 4-cup containers. The dough should be fine in the fridge for a few days if you don’t get around to making the pizzas the next day. 

1 cup water at 105 F
1 1/4 teaspoon active dry yeast
2 teaspoon sugar
1/2 teaspoon salt
3 cups flour
2 tablespoons vegetable oil or olive oil

Put first four ingredients and 1 cup flour in a mixer with a dough hook. Mix about 30 seconds on the lowest speed. Add 2 tablespoons oil. Add 2nd cup flour. Mix about 30 seconds at medium speed. Add 3rd cup flour. Mix on medium speed about 8 minutes. 

Divide and shape dough into 2 or 4 equal balls. Spritz plastic containers with cooking spray. Put each dough ball in a container, cover with a lid, and chill overnight in the fridge. 

On the day you want to actually make the pizzas, take the dough out of the fridge at least 30 minutes ahead of time to warm up. 

When I bake pizzas, I use a baking steel which is a big slab of steel that I keep in the oven. Most people probably have a pizza stone (if they have anything for this) and I think the procedure is pretty much the same. I preheat the oven for an hour at the hottest it’ll go (550F), then launch each pizza onto the baking steel with a pizza peel (spread semolina or corn meal on the peel before putting the dough on it, so the dough will slide off the pizza peel). Each pizza takes about 5-6 minutes.