Olive Oil Pizza Dough

A rustic homemade pizza with a make ahead pizza crust topped with melted mozzarella, tomato slices, green peppers, mushrooms and beef like crumbles.

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This Make Ahead Pizza Dough is soft, flexible, and designed for refrigerator storage, making homemade pizza easy to fit into busy schedules. It works just as well for large pizza as it does for personal-sized pies.

Course Breads

Cuisine Italian-American

Keyword family pizza night, homemade pizza dough, Make Ahead Pizza Dough, Make Ahead Pizza Recipe, No Knead Pizza Dough, personal pan dough, Refrigerator Pizza Dough

Prep Time 2

Cook Time 15

Total Time 2 15

Servings

Calories 219kcal

Author Shelby Law Ruttan

Equipment

Large mixing bowl
Wooden spoon
Lidded storage container
Pizza stone
Baking peel

Ingredients

2¾ cups lukewarm water
1½ tablespoon active yeast
2 teaspoons salt
1 tablespoon sugar
¼ cup extra virgin olive oil
6½ cups unbleached all-purpose flour

Instructions

In a large bowl, combine the water, yeast, salt, sugar, and olive oil. Stir briefly to combine.
Add the flour 1 cup at a time and mix until incorporated and no dry spots remain.
Cover loosely and let the dough rest at room temperature for about 2 hours, until risen and the top begins to flatten.
Transfer the dough to a lidded container (not airtight) and refrigerate. Use anytime over the next 12 days.
Preheat the oven with a pizza stone inside to 500℉.
Remove a portion of the dough for one pizza. This recipe makes one large pizza or 4-6 personal size pizzas.
On a floured surface, gently stretch the dough, adding the flour as needed.
Top as desired and bake on the hot stone for 12-15 minutes, until the crust is golden and crisp.

Notes

Nutritional information is for the dough only.

Notes:When portioning the dough, weigh the entire ball, then divide into 12-16 dough balls for individual pizzas or use it to make 2 large pizzas.

Nutrition