Pizza Dough

  • 4.5 C flour  (3.5 bread flour, 1 wheat)
  • 1-2 tsp yeast
  • 2 C water
  • 2-3 Tbsp Olive Oil
  • 1 3/4 tsp salt

Put it all in the bowl and mix it with a bread hook.  I usually need to add 1/4 C more water while mixing to get the right consistency, you want it to stick to the bottom of the bowl but not the sides.  It usually takes alot of mixing.  I split it into 4 doughs (that’s what fits my pizza stone), pat with olive oil, cover and put in the fridge for a day or 3.  Letting it rise after stretching gives a nice consistency.


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