Make-Ahead Pizza Dough

From The Best Make-Ahead Recipe

Why this recipe works:

Pizza dough should be chewy and strong enough to be stretched, so high-gluten (high-protein) bread flour was a must for our pizza dough recipe. A bit of extra-virgin olive oil added flavor to the dough, but it also helped with browning and tenderized the otherwise tough dough. We tested dough… read more

Pizza dough should be chewy and strong enough to be stretched, so high-gluten (high-protein) bread flour was a must for our pizza dough recipe. A bit of extra-virgin olive oil added flavor to the dough, but it also helped with browning and tenderized the otherwise tough dough. We tested dough kneaded in both a food processor and a stand mixer and found that the food processor produced nearly identical dough in a fraction of the time for our make-ahead pizza dough recipe.

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Makes 1 pound dough; enough for 1 stromboli

All-purpose unbleached flour can be used instead of the bread flour here, but the resulting crust will be a little less crisp and chewy.

Ingredients

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