Ingredients
Scale
- 6 cups warm water
- ¼ cup sugar
- 3 tablespoons instant yeast
- ½ cup olive oil
- 14 cups flour (unsifted, adjust as needed during kneading)
- 4 teaspoons salt
Instructions
- In a large bowl, mix 6 cups of warm water with ¼ cup sugar.
- Add 3 tablespoons instant yeast and let it proof until bubbly and foamy (optional if using fresh yeast).
- Stir in ½ cup olive oil.
- Gradually add 14 cups of flour and 4 teaspoons salt, mixing thoroughly as you go.
- Begin mixing the dough by hand (or use a stand mixer for smaller batches).
- Once the mixture starts coming together, transfer it to a floured surface.
- Knead the dough for about 5 minutes, adding small amounts of flour as needed until it becomes soft, smooth, and slightly sticky with a marshmallow-like texture.
- Perform the finger poke test: press your finger into the dough, and it should bounce back quickly. If not, knead with a bit more flour until the desired consistency is achieved.
- Divide the dough into 4 portions (or 8 if you want individual pizza crusts).
- Each portion creates two medium-to-large pizza crusts.
- Coat your hands with olive oil and rub each dough portion lightly.
- Add a small amount of olive oil inside each Ziploc bag and rub it around to coat the interior.
- Place each dough ball into a bag, seal, and freeze.
- To use, thaw dough overnight in the fridge or leave it on the counter to thaw and rise for 30 minutes to 1 hour.
- Once thawed and risen, the dough is ready to be shaped into pizza crusts and baked.
Notes
- If using fresh yeast, you can skip the proofing step
- For best results, allow the dough to thaw completely and rise slightly before shaping into pizza crusts.
- Prep Time: 25 minutes
