• 1-3/4 cups hot water (about 100 degrees – enough that it’s very warm, but wouldn’t burn if you kept your finger in it for a few seconds – yeast can’t handle temperatures any hotter than you can!)
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons kosher salt
• 1-1/2 teaspoons dry yeast
• 1-1/2 teaspoons granulated sugar
• 4-1/4 cups unbleached all-purpose flour
• sauce
• cheese
• toppings as desired

These pictures all show a half batch, but certainly feel free to make the whole amount and only cook half at a time!

In a large bowl, combine the water, oil, salt, yeast, and sugar. Stir together well.

Add the flour, and stir until evenly moistened and well combined.

You don’t need to knead, just get it all mixed in. Cover loosely with a lid or saran wrap, and let sit at room temperature for 2 hours. Refrigerate at least 3 hours, up to 2 weeks. If refrigerating 2 days or more, cover tightly to prevent the dough from drying out.

When ready to cook, preheat your oven to 400 degrees. Grease a baking sheet or pizza pan.

Remove the dough from the fridge and roll out to between 1/4″ and 1/2″ thick. I didn’t find it sticky enough to require any extra flouring at this step. Place it on the greased pan, and top as desired.

Bake 20-25 minutes, until golden brown.

You shouldn’t have any trouble sliding it off the pan right onto a cutting board, and shortly after into your mouth. Nice!

Refrigerator Pizza Dough

Adapted from Fine Cooking.

• 1-3/4 cups hot water (about 100 degrees – enough that it’s very warm, but wouldn’t burn if you kept your finger in it for a few seconds – yeast can’t handle temperatures any hotter than you can!)
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons kosher salt
• 1-1/2 teaspoons dry yeast
• 1-1/2 teaspoons granulated sugar
• 4-1/4 cups unbleached all-purpose flour
• sauce
• cheese
• toppings as desired

In a large bowl, combine the water, oil, salt, yeast, and sugar. Stir together well. Add the flour, and stir until evenly moistened and well combined. You don’t need to knead, just get it all mixed in. Cover loosely with a lid or saran wrap, and let sit at room temperature for 2 hours. Refrigerate at least 3 hours, up to 2 weeks. If refrigerating 2 days or more, cover tightly to prevent the dough from drying out.

When ready to cook, preheat your oven to 400 degrees. Grease a baking sheet or pizza pan.

Remove the dough from the fridge and roll out to between 1/4″ and 1/2″ thick. Place it on the greased pan, and top as desired. Bake 20-25 minutes, until golden brown.