- 1 package active dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water
- 1 1/4 cups cold water
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- about 5 1/2 cups flour, divided - depending on the stickiness of your dough you may need anywhere up to 7 cups
- Cooking spray
1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
2. Combine 5 1/2 cups flour, yeast mixture, and cold water mixture in a large bowl. Stir with a wooden spoon until the dough pulls away from the sides and forms a ball. (If you have a dough hook for your mixer feel free to use that instead) Knead until smooth and elastic (about 2 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel kinda sticky).
3. Divide the dough in thirds, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days.
4. You can use the dough straight from the fridge and you will not have to roll it out. Simply form it in your hands handing it by one end and let it stretch itself. Rotate the pizza so that it is even. Place on a pizza stone and bake at 425 degrees for about 15 minutes.
Tip: I do not preheat my pizza stone because I feel like the crusts always cooks way before the cheese is even melted that way, also the pizza tends to stick more. I place the crust on a cool stone and just cook the pizza in a preheated oven and it has turned out perfect multiple times. Be careful not to press down on the pizza dough when dressing it because otherwise it may stick.