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Use immediately for fresh pizza or refrigerate for up to 24 hours in a covered container.
Freeze unused dough in plastic wrap and a freezer bag for up to 3 months.
Thaw frozen dough overnight in the refrigerator before using.
Variations:
Add 1 teaspoon dried Italian herbs or garlic powder to the flour for extra flavor.
Use whole wheat flour for a heartier, more nutritious crust.
Substitute half the water with beer for a malty, artisan-style dough.
FAQ:
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. You can mix instant yeast directly with the dry ingredients and skip the blooming step.
Q: What if my dough is too sticky?
A: Add more flour, a tablespoon at a time, during kneading until it reaches a soft but manageable texture.
Q: Do I need a pizza stone or steel?
A: No, but baking on a preheated stone or steel gives you a crisper crust. A regular baking sheet works just fine, too.
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