Invite your friends over for the ultimate pizza night. We promise making your own dough is worth it (and not at all hard!).
- Prep time 20 minutes
- Total time 26 hours & 30 minutes
- Portion size 6 servings
Ingredients
Method
In large bowl, using wooden spoon, stir together water, 1/2 cup of the flour, and the salt. Stir in yeast; let stand for 5 minutes. Add oil; add remaining flour, a handful at a time, kneading with your other hand, until mixture is smooth.
Transfer dough to floured work surface; knead until elastic, about 5 minutes. Return dough to bowl and cover with damp cloth or tea towel. Let rise for 2 hours.
Divide dough in 4 to 6 portions (depending on desired size of piz- zas); roll portions into balls. Place balls a few inches apart on baking sheet, cover with plastic wrap and refrigerate for 24 hours.
Let dough stand at room temperature for 30 minutes before rolling out and assembling pizzas.
Make-ahead: Dough balls can be individually wrapped in plastic wrap and placed in large resealable bag and frozen for up to 3 months. Thaw in refrigerator.)
Nutritional facts Per serving: about
- Calories 575
- Total fat 4 g
- Saturated fat 0 g
- Cholesterol 0 mg
- Sodium 1,555 mg
- Total carbohydrate 115 g
- Fibre 5 g
- Sugars 1 g
- Protein 20 g
- Iron 7.7 mg
