I hope everyones day has been as wonderful as mine has been! It was another snowy day here in Japan. Notice that I will mention snow a lot. The average snowfall here is 200 inches a season. That beats anywhere in New England where I grew up and also Maine. It is funny for my family to be jealous of me getting all the snow this year! I am loving it though. I imagine we got close to 8 inches, if not more. It is supposed to keep falling all weekend and so I welcome it!
I had planned on making another sweet treat of sorts today but then decided to do something completely different. I do that often. I start with some idea to bake something & then end up with something else. Today was one of those days. I made a dinner of sorts that requires pizza dough. I will be posting that dinner tomorrow, so check back for that! I’ve tried my fair share of pizza doughs, some were okay, others were time consuming and then you have the castaways. I’ve had yet to find the “one”, the one to go to without even having to put another thought into it.
I now have that pizza dough and I am thrilled! Delicious, yumminess. This dough can be used for all sorts of treats including Dough Boys! Have you made those before? I will be making them soon. This recipe makes a monster amount of dough which is awesome and even better it will stay fresh for you to use in the fridge for 12 days. Yes, read that again…12 DAYS! Try this dough, you will be glad you did.
- 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
- 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.
- 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.
- 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.
- 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.