You might fall in love with this oh-so-soft dough that I learned to make in culinary school. It never fails to rise beautifully and freezes very well.
Course Staples
Servings 16individual-sized pizzas
Calories 180kcal
Ingredients
1/2cupwarm water
2Tablespoonsdry yeast
5cupsbread flour
1 1/2cupcool water
2teaspoonssalt
1/4cupolive oil
2Tablespoonshoney
Instructions
In a large bowl or the bowl of a stand mixer, stir the yeast into the warm water until dissolved. Let stand.
Add the flour, the cool water, salt, olive oil, and honey into the yeast mixture. Knead with a dough hook for about 5 minutes, or by hand for 7.
Place the dough in a large greased bowl and cover with a clean kitchen towel. Allow to rise for 30 minutes.
Punch down dough and divide into 16 portions (for individual pizzas) or four portions (for 16 inch pizzas). Coat each ball of dough in olive oil, wrap in plastic wrap or place in resealable bags and freeze.
To use
Remove from freezer 8-12 hours before using. Allow to thaw in the refrigerator. Let rise until doubled in size, then punch down and make your pizza.