This recipe makes 4 pounds of dough. A 12″ thin crust pizza uses 1/2 pound of dough.
This dough will keep in the refrigerator for up to 12 days. Halve the recipe if you are not making that much pizza.
Author:Mary Leir
Prep Time:10
Total Time:10 minutes
Yield:8 servings 1x
Ingredients
Scale
2 3/4 cups warm water
1 tablespoon instant yeast, such as SAF Instant Yeast
2 tablespoons nutritional yeast
2 teaspoons coarse sea or kosher salt, plus extra for sprinkling
1/4 cup extra-virgin olive oil
6 1/4 cups all-purpose or bread flour, plus more as needed
Instructions
In a large bowl or 6 qt food storage container with lid, mix yeast, nutritional yeast, salt and olive oil into warm water.
Mix in the flour using a heavy duty spoon or a dough whisk. It will take some work to incorporate all of the flour, but do not knead the dough.
Cover (but don’t snap lid closed) and allow to rise for two hours, until dough is bubbly and had doubled in size.
Dough can be used immediately but it is easier to handle when it has been chilled for at least three hours or overnight.
When ready to make pizza, preheat oven to at least 450° F (or up to 550° F if your oven allows). If using a stone, allow the oven to heat for at least 30 minutes to heat the stone through.
With flour dusted (or wet) hands, pull out 1/2 pound of chilled dough. Folding dough under while rotating in your hands, shape dough into a ball. Place on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until slightly puffed, about 20 minutes.
Oil one or more baking sheets, then press each dough ball into a flat round directly on sheet. Pat out dough as thin as you like, using oiled hands if necessary.