I’ll also specify that this dough is particularly good for those 10 inch round, crispy crust pizzas. If making pizza today, preheat your oven to 500 to let your pizza pan/stone heat up for AT LEAST an hour. You want the pan scorching hot to get the crispiest crust.
It also helps to get the kitchen warm for your dough to rise. I let my oven preheat for at least two hours, which helps my dough rise when placed on the shelf directly above my oven.
If you aren’t making this dough to make pizza immediately, it will keep in the fridge for 3-5 days and in the freezer for up to 3 months. I’d recommend keeping a few of these containers in the freezer for whenever a pizza hankering comes around.
I’ve also included the step by step instructions below, with pictures to accompany it, so that you can’t screw this one up. I promise, it’s easier than you think.
Happy pizza making!