Adapted from a recipe on the King Arthur Flour blog, which was adapted from another recipe.
- 4.5 cups King Arthur Unbleached All-Purpose Flour
- 1.5 cups + 1.5 tablespoons lukewarm water2.5 tablespoons olive oil
- 1.5 tsp instant yeast or active dry yeast
- 1/2 heaping tablespoon regular table salt or 1 1/2 tablespoons kosher salt
Put water and yeast in a large bowl and let sit for about 5 minutes, until the yeast activates (bubbles)
Gradually add the rest of the ingredients and mix until well moistened.
Place in a large, lightly oiled bowl and let rise at room temperature for about two hours.
After the dough has risen, cover and refrigerate for at least 3 hours, preferably overnight. Dough can be kept in the fridge for up to 7 days.
Makes about 2 12″ pizzas, or 4 8″ pizzas, depending on crust thickness.
Recommended baking is 425-450 degrees, depending on your oven and pizza thickness. Or you could cheat like I do, and use the “pizza” setting on a toaster oven.