Pizza dough

ok this one was good - tested the raise twice over 2 days gag, worked well. And mixer for the win making the dough!

https://anitalianinmykitchen.com/best-pizza-dough/

Ingredients: 2 cups lukewarm water 1 pinch sugar 1 1/2 tablespoons active dry yeast 2 tablespoons olive oil 5 1/4 cups all purpose flour or bread flour 1 1/2 teaspoons salt

Method: 1. In the bowl of your stand up mixer (or a large bowl if you knead by hand) add the warm water and sugar, sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. Continue with Machine or Hand.

Mixing by machine: 2. Add the olive oil, flour and salt, with the hook attachment start to combine on low speed #1, scrape the hook and then raise to medium speed #2 and knead for approximately 5-7 minutes or until you have a smooth elastic dough (scrape the hook halfway through kneading).

Mixing by hand: 2. Add the olive oil, flour and salt, then with a fork mix until the dough starts to come together. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour).

1. Place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl with plastic wrap and a large clean kitchen towel, leave in a warm draft free area until doubled in bulk, approximately 2 hours.** THAT'S SINGLE RAISE.

2. Alternatively, instead of putting it somewhere warm, put it in the fridge overnight. Next day, come back, get it out, let it warm up to room temp, punch it down and then cover it and let it raise again somewhere warm for 1 hour.

Handling: It's much softer than your previous dough, and it's much easier to form into a round pizza base by hand on a well flowered surface.