epicurious4.0
All-Purpose Pizza Dough
An overnight rest in the refrigerator gives this easy, no-knead, homemade pizza dough an airy lift and bready chew.
👥 12 Servings👤 Brandon Gray📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
📝 Preparation Steps
1
Whisk 2 tsp. honey, ½ tsp. active dry yeast, and 2½ cups water in the bowl of a stand mixer until honey and yeast are dissolved.
. honey2 tsp(750 g) Italian 00 flour or bread flour, divided6 cups
2
Fit bowl onto mixer fitted with the dough hook attachment. Add ⅔ cup (83 g) whole wheat flour and 3 cups (375 g) Italian 00 flour or bread flour and mix on medium-low speed, scraping down sides of bowl as needed, until mixture resembles pancake batter, about ⏱️ 4 minutes. Add 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt and remaining 3 cups (375 g) Italian 00 flour or bread flour; mix until dough forms a ball, about ⏱️ 2 minutes. Increase speed to high and continue to mix until dough is smooth and sticky and pulls away from sides of bowl, 8–⏱️ 10 minutes more.
(750 g) Italian 00 flour or bread flour, divided6 cups. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt3 Tbsp
3
Remove bowl from mixer and cover with plastic wrap. Let sit at room temperature ⏱️ 5 hours, then chill at least ⏱️ 12 hours and up to 2 days.
4
Divide dough into 4 portions and form into balls; place on a lightly oiled baking sheet. Cover with an upturned baking sheet and let sit at room temperature ⏱️ 4 hours.
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