Overnight Pizza Dough
Ingredients 1 tsp (5g) dry active yeast 1 3/4 (420ml) warm water (~105° F) 4 1/2 cups (625g) of all-purpose flour 2 tsp (5g) kosher salt 2 Tbsp (30ml) olive oil Instructions Add the lukewarm water into a stand mixer bowl. Sprinkle yeast over water and let dissolve, about 2 minutes. Add flour, salt and olive oil into the mixer bowl. Using a kneading hook, mix on low until the flour is incorporated and dough forms, about 5 minutes. Gradually increase the speed to knead lightly until the dough looks smooth, about 3 to 4 minutes. Turn dough out onto a work surface lightly dusted with flour. Cut the dough into four equal pieces, about 8 oz each. Store each piece in a resealable zipper bag, then refrigerate overnight or freeze for later use. (You can thaw dough overnight in the refrigerator or leave at room temperature for several hours.) To use the dough, transfer it to a work surface lightly dusted with flour and form it into a smooth firm ball. Transfer to a parchment-lined baking sh...