Frigidaire's Favorite Pizza Dough Recipe

This four-ingredient recipe creates restaurant-quality dough that you can make in big batches and store in your freezer!

YIELD: Six 14-ounce pizza doughs

INGREDIENTS

• 1 teaspoon (5g) of Dry Yeast
• 4 cups (1 kg) of "00" Flour
• 2-2/3 cups (640g) Water (103 degrees Fahrenheit)
• 1-1/2 tablespoon (30g) Salt

INSTRUCTIONS

1. In a stand mixer bowl, combine water and yeast and stir lightly to activate the yeast.
2. Add flour and, with a dough hook attachment, mix at a low speed for two minutes.
3. Add salt and mix for an additional 14 minutes at low speed.
   Tip: At the end of mixing, test for a "gluten window" by taking a small amount of dough and stretching it with your fingers in a kind of square shape. If it stretches without tearing, and it's thin enough to see light through it, it's ready. If the "window" is too thick or tears, continue to mix.
4. Portion into six 14-ounce balls, and allow dough to rest in proofing tub overnight in the refrigerator.
5. Remove dough about 30-60 minutes prior to using to allow to come up to about 75 °F.
6. Extra dough can be stored in your freezer for up to three months, perfect for future pizza nights! To store pizza dough balls in the freezer, lightly oil each dough ball, then place them individually in freezer-safe containers or zip-top bags. Ensure the containers or bags are airtight to prevent freezer burn.