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Olive Oil Pizza Dough
Olive Oil Pizza Dough
Author: 
Recipe type: ANY
Prep time: 
Total time: 
 
Ingredients
  • 2¾ cups lukewarm Water
  • 1½ tablespoons granulated Yeast, or 2 packets
  • 1½ tablespoons Salt
  • 1 tablespoon Sugar
  • ¼ cup Extra Virgin Olive Oil
  • 6½ cups All Purpose Flour
Instructions
  1. In the bowl of you stand mixer, fitted with the dough hook or if you prefer a regular 5 quart bowl; with a wooden spoon mix the yeast, salt, sugar, and olive oil with the water.
  2. Mix in the flour without kneading. If using your stand mixer this is the most simple and easy way, if not you will need to use your hands to incorporate the flour.
  3. Transfer dough to a large 5 quart bowl or lidded food container. Cover; not airtight, and allow the dough to rest at room temperature for approximately 2 hours.
  4. You can use the dough immedietly after the 2 hour rise or refridgerate in a lidded non-airtight container and use over the next 12 days.
Notes
This dough is pretty sticky. Make sure you choose a proper container from the beginning as I thought I did but quickly found out I needed a bigger one. I would recommend just using a little loosely fit plastic wrap on a very large bowl. 5 quart bowl is highly recommended. Using the dough chilled helps it be less sticky and a little easier to handle.
Recipe by I'm At Home Baking! at http://imathomebaking.com/olive-oil-pizza-dough/