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You can make this recipe by hand, but it is easier with a stand mixer with a dough hook.
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Add all of the pizza ingredients minus the olive oil to the bowl of a stand mixer. Mix on low speed until ingredients come together.
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Add the olive oil and continue mixing for a few seconds longer.
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Once the dough starts to form a ball, turn the mixer to medium and knead the dough for a full 15 minutes.
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Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for at least 24 hours and up to 5 days.
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I then baked the pizzas using the kettle pizza attachment for my Weber charcoal kettle. You can cook them in the oven at 425 for 15-20 minutes or until the edges and cheese are browned.