Paul's Pizza Dough

By Tammy-5

Ingredients

• BREAD FLOUR, SIFTED 3 1/2 CUPS
• SUGAR, GRANULATED 2 TSP
• SALT, KOSHER 1 1/2 TSP
• ACTIVE DRY YEAST 1 1/4 TSP
• EXTRA VIRGIN OLIVE OIL 1 1/2 TBS

Preparation

Step 1

COMBINE:
COMBINE THE FLOUR, SUGAR, SALT, YEAST, AND OLIVE OIL IN A MIXING BOWL. ADD 1 1/4 CUPS COLD WATER PLUS 2 TBS. WATER SHOULD HAVE A TEMPERATURE OF (60 TO 65 DEGREES).

WITH THE PADDLE ATTACHMENT OF THE ELECTRIC MIXER ON LOW SPEED, MIX UNTIL THE DOUGH COMES TOGETHER IN A COURSE BALL, 1 TO 2 MINUTES.

LET THE DOUGH REST, UNCOVERED FOR 5 MINUTES.
KNEAD THE DOUGH:
WITH THE DOUGH HOOK IN THE MIXER KNEAD THE DOUGH FOR 2 TO 3 MINUTES ON MEDIUM-LOW SPEED.
AS YOU KNEAD ADD FLOUR OR WATER AS NEEDED TO PRODUCE A BALL OF DOUGH THAT IS SMOOTH, SUPPLE, AND FAIRLY TACKY BUT NOT STICKY.
CHILL THE DOUGH:
FORM THE DOUGH INTO A TIGHT BALL. IT SHOULD HAVE A SMOOTH SKIN TO IT. LIGHTLY OIL A BOWL THAT’S TWICE THE SIZE OF THE DOUGH. ROLL THE DOUGH IN THE BOWL TO COAT IT WITH THE OIL, COVER THE TOP OF THE BOWL TIGHTLY WITH PLASTIC WRAP, AND REFRIGERATE FOR AT LEAST 8 HOURS AND UP TO 3 DAYS. IT WILL RISE SLOWLY IN THE REFRIGERATOR BUT WILL STOP GROWING ONCE COMPLETELY CHILLED.
FORM THE DOUGH:
REMOVE THE DOUGH FROM THE REFRIGERATOR AND CUT INTO INDIVIDUAL SERVINGS (4 EQUAL PARTS). ROLL THE SERVINGS INTO TIGHT BALLS AND ALLOW TO REST ON A LIGHTLY OILED SHEET PAN FOR AT LEAST TWO (2) HOURS. THE DOUGH SHOULD BE COVERED LOOSE WITH PLASTIC WRAP.