I can’t believe I’ve never posted this. We have tried many, many different recipes and I think we finally have a winner. At least this one always works for us. We follow Lidia’s recipe that can be found on her website. She has a few different recipes, but the one that lets the dough rest overnight gives us the best results.
Ingredients
- 1 teaspoon of dry yeast
- 1 teaspoon of sugar
- 1 tablesppon of extra-virgin olive oil, plus a little extra for the bowl
- 3 1/2 cups of flour, plus more as needed. We like double 0 but all-purpose works well, too.
- 1 teaspoon kosher salt
Instructions
- Mix the yeast, sugar and olive oil with 1.25 cups of warm water.
- Let the mixture sit about 3 minutes, until bubbly.
- Put 3 cups of flour into a mixer with a dough hook and add the salt.
- Pour the yeast mixture into the dough and mix at medium speed until you have a rough sticky ball, about 1 minute. You can add more flour or water as needed to get the right consistency.
- Let this rest for 5 minutes, then mix on the low setting until it’s no longer sticky.
- Oil your hands and move the mixture onto the counter and knead for about 30 seconds, until it’s smooth.
- Transfer to an oiled bowl and cover the surface with plastic wrap and refrigerate for at least 4 hours, but it’s better if you let it rest overnight.
- Bring the dough to room temperature when you’re ready to make your pizza.