After shaping the dough into balls, coat them lightly with olive oil and place on a greased sheet pan or plate.
Cover tightly with plastic wrap.
Refrigerate for up to 2 days.
Shape dough for pizza, straight from the fridge. There’s no need to wait for it to warm up: just shape, assemble and bake!
HOW TO FREEZE THE PIZZA DOUGH:
This pizza dough can be frozen for up to 3 months. It’s best to freeze the dough right after shaping it into balls (through step 4).
Line a sheet pan with parchment paper. Lightly grease the paper and the dough balls, then cover loosely with plastic wrap. Freeze overnight.
Wrap the frozen dough balls in plastic wrap and store them in a resealable plastic bag.
To thaw, transfer the dough balls to a sheet pan and defrost, covered, in the refrigerator overnight. This is the easiest and most fool-proof method.
Alternatively (if you forget to thaw them overnight), you can also let them thaw at room temperature. This should only take a few hours. Make sure to return them to the fridge when they’ve thawed and keep them refrigerated until you’re ready to make pizza.
Note: this is my least favorite way to thaw the dough. It is easy to forget about the dough, and you risk over-proofing it.
HOW TO MAKE THIS PIZZA DOUGH FOR A CROWD:
This artisan pizza dough can be halved, doubled, tripled– you name it. The recipe scales very easily, as long as you have a container that can accommodate the mass of dough.
We have big eaters around here, so I typically assume 1 dough recipe will feed 2 people with some leftovers for the next day. That’s 1 pizza/ person.
For smaller appetites, or if you’re serving the pizza with a salad and other dishes, you can get away with 1 dough recipe (2 pizzas) for 3- 4 people.
MY FAVORITE TOOLS FOR MAKING THIS CRISPY CRUST PIZZA:
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