Basic Pizza Dough Recipe

It is possible to make the dough the same day you bake the pie. Its can be done as quickly as four hours but I prefer six to eight hours with the dough resting covered in the refrigerator retarding and gaining flavor. It will be easier to work and flatten when you are making the pie than using young dough. Pizza dough has about a 48 shelf life depending on the humidity inside the refrigerator. The dough is still useable older it can taste a little yeasty or sour. The dough will start to die after three days and is not good for anything. The dough is best frozen right after the four-hour fermentation process to achieve the best results.

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Basic Pizza Dough Recipe

Ingredients

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