Make-Ahead Pizza Dough
We don’t buy pizza out anymore; nothing else compares to making your own.
We don’t buy pizza out anymore; nothing else compares to making your own.
Being out in the crisp, cold air, trudging through the snow while looking for the perfect Christmas tree, is sure to work up an appetite. What an ideal occasion for homemade pizza. We don’t buy pizza out anymore; nothing else compares to making your own. I have a 16-inch perforated pizza pan that I consider an essential kitchen item. If you don’t have one, you can always improvise. This is my go-to recipe. It's a bit different: the crust is pre-baked, allowing the pizza to be assembled ahead of time, popped into the oven, and ready to eat in under 15 minutes. A fully assembled pizza can also be frozen and popped into a hot oven for a quick meal.
In a large bowl, add the lukewarm water, sprinkle the yeast and sugar over the top, and stir to combine. Allow a few minutes for the yeast to proof. You will see bubbles start to form.
Stir in 1 cup of flour. Once you have added the flour, add the salt and olive oil.
The flour buffers the salt. Stir in another cup of flour. Go slowly, stirring in the third cup of flour by mixing a little at a time. When the dough is stiff enough, turn it out onto the counter or a breadboard.
The remaining flour can be kneaded into the dough a little at a time. Kneading and incorporating take about 5 minutes. The finished dough should feel smooth and satiny and not sticky. Shape the dough into a ball, place it in the lightly oiled bowl, and turn it once so the oiled side is facing up. Cover with a towel or plastic wrap and let the dough rise for 45 minutes to an hour.
Transfer the dough from the bowl into an oiled plastic storage bag and place it in the refrigerator, where it will continue to rise slowly. Refrigerate overnight or for up to four days. Time develops flavor. When you are ready to bake the crust, remove it from the fridge. Transfer the dough from the bag onto a lightly floured breadboard. Preheat your oven to 475 degrees.
Shape the dough into a round. I use my fingers in a poking motion to start spreading the dough out on the board. Letting the dough rest for a few minutes will make it easier to stretch. Pick up the dough and stretch it with your fists if you are comfortable, or roll it out with a rolling pin. Lightly oil or spray the pizza pan, then roll out the pre-stretched dough. With your fingers, push and gently stretch the dough to the edges of the pan. Let it rise for about 10 minutes while the oven finishes preheating. Bake for 6 minutes. Keep an eye on the crust as it bakes. Sometimes the dough puffs up in spots. I take a fork and gently release the steam. Remove the partially baked crust from the pizza pan and place it on a cooling rack. When the crust is cool, return it to the pan. Add your choice of sauce and toppings, refrigerate or freeze. I thaw the pizza before putting it in the oven if it's frozen, but you don’t have to; just allow for more cooking time.
When you are ready to bake the pizza, preheat the oven to 475 degrees. I preheat a pizza stone. If you don’t have a stone, continue using your pan. The pizza is done when the cheese is bubbly, and the crust is golden, about 12 to 15 minutes.