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.
Weigh or lightly spoon 9 ounces (about 5 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 19 ounces (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.
Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.
I have made this multiple times. Love love love it! However, I have always made it the day of and I do not have a dough hook mixer so I knead by hand. I proof the yeast 5 min like in the instructions, combine all ingredients in a large bowl and stir it until it gets a shaggy doughy look. Next I hand knead it on a floured surface for 8 minutes. Then I shape it into a ball and place it in an oiled bowl, cover it, and let it rise for two hours. If you have trouble with dough rising or want it to rise faster, one thing I suggest is heat your oven to 150 degrees, then turn it off, put the covered bowl in the oven, and let it rise for 1 hour.
I've made buffalo chicken pizza, taco pizza, italian sausage pizza all with this dough. To really make this fantastic and if you like some spice, make a homemade Arriabata sauce and use it as your pizza sauce. Soo delicious! I bake at 525 for 8-12 minutes. Watch carefully at a hot temperature. Can turn from golden to burned in seconds.
I've tried lots of recipes and this one is perfect. I think my biggest mistake in the past has been not letting the dough hook work for the amount of time. You can't just mix until incorporation of ingredients, let the dough hook run for a full 12 to 15 minutes. the dough stretches so much better. I also sprinkle some italian seasoning in my dough foe flavor. So good
Excellent. Very easy, quick (amazingly for dough!) and delicious. Even notoriously fussy husband loved this pizza. Made the New York pizza sauce too which was great. Really enjoyed our pizza and looking forward to making another with the dough we have in the freezer. Never thought I'd say this but.....at least as good as take out, if not better!
This recipe sounded too good to be true - making homemade pizza dough in 20 min and setting it in the fridge overnight with no fuss? I thought, no way will this work out. It worked out beautifully and I am so excited to have a pizza dough recipe that takes this short amount of time and is ready to go when I need it! There is NO need to buy pizza dough at the store any longer when I am armed with this one. The crust rose so nicely in the fridge, rolled out well, held it's shape and came out crunchy on the outside and chewy on the inside. I can't wait to see how the frozen 1/2 works out, but I will absolutely continue to make this dough again and again for ease and taste. Make no changes to this one and you won't be disappointed; enjoy!