Cold-Rise Pizza Dough

1. 1

   Dissolve yeast in warm water in the bowl of your mixer and let stand for 5 minutes.

2. 2

   Make sure your bowl is also warm if it isnt, warm it with a bit of warm water first.

3. 3

   Whisk together 1 1/4 cups cold water, oil, sugar (or honey if using), and salt in another bowl.

4. 4

   Add 5 1/2 cups of the flour to the yeast mixture in the mixer bowl, then add the cold water mixture.

5. 5

   Using the dough hook on your mixer, mix the dough on low for 8 minutes or until dough begins to form.

6. 6

   Add a few more tablespoons of flour to mixture if it needs it.

7. 7

   Let rest 2 minutes.

8. 8

   Mix again on low 6 minutes or until dough is smooth.

9. 9

   Turn dough out onto a floured surface.

10. 10

    Knead until smooth and elastic (about 2 minutes).

11. 11

    Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands but dough will still be a bit sticky.

12. 12

    Divide dough in half and put each portion into a gallon plastic bag coated with cooking spray.

13. 13

    Chill in the fridge overnight or up to 2 days.

14. 14

    Bring dough to room temperature for 1 hour before using.

15. 15

    To make your pizza:

16. 16

    Preheat oven to 475 degrees.

17. 17

    Stretch/press your pizza dough into the pan of your choice; I usually use a 14-inch round pan brushed with olive oil.

18. 18

    Add sauce/toppings, bursh crust with a bit of olie oil if you like, and bake pizza for 15-20 minutes, until cheese is melted and bubbly and crust is golden brown.

19. 19

    This dough is freezable!

20. 20

    Freeze in a heavy-duty, freezer-safe plastic bag for up to 2 months.

21. 21

    To use, thaw the dough overnight in the refrigerator.

* Per serving · 4 servings · Values may vary.