Pizza Dough

I think the most brilliant thing in the world is to make dough, such as pizza dough, have some for dinner and then freeze the rest for later dinners. This revelation actually came as a request from my sister who's not much of a baker and knew I would totally be up for it. The recipe I used for the pizza dough comes from George Greenstein's Secrets From a Jewish Baker. That dough was so successful that I went home after that trip and proceeded to make my own batch, individually freezing portions of dough in greased plastic baggies. Dinner had never been more simple and convenient. So today, inspired, I whipped up a huge batch of pizza dough for one of my other sisters who's not so keen on baking (and her in-laws) and that was dinner, topped with sauce, cheese and various veggies. Needless to say it was a huge success. The only thing that I did differently was to make it by machine which I never do! I kind of regretted it afterwards as I always do my doughs by hand and I missed the tactile experience. This is now my go to recipe for pizza dough and it has yet to fail me.

Pizza Dough
From Secrets of a Jewish Baker

3 cups warm water
2 1/4 tsp yeast
3 tbsp olive oil
1 1/2 cups AP flour
6-7 1/2 cups bread flour (I used mostly all purpose with great result)
1 tbsp salt


Place the water, salt, yeast, and oil in a large bowl; whisk to combine.

Begin slowly adding flour, mixing well to integrate it.

Make sure all the flour has been incorporated, taking care to scrape the sides and bottom of the bowl.

Turn the dough out onto a lightly floured surface and allow it to rest while you do the dishes. Giving it this rest, or autolyse, allows the gluten to relax thus making the dough easier for you to knead.

Knead the dough until smooth and elastic. Remember that this is a soft dough. Here's my dough, fully kneaded.

Here's the dough resting comfortably in a lightly greased bowl, ready to rise.

My dough all risen and beautiful. Proceed as your heart desires!