Gail's Pizza Dough


  • 1 package Fleishman’s active dry yeast
  • 1 teaspoon sugar
  • 1 3/4 cups warm water (110 – 125 degrees)
  • 1 tablespoon Olive Oil
  • 5 cups Flour (King Arthurs Bread is best)
  • 1 teaspoon kosher or sea salt

Add yeast and sugar to stand mixer. Add warm water and wait 2-3 minutes until yeast blossoms.

Add remaining ingredients. (I like to add half the flour, stir, add salt, stir, add oil, then add remaining flour)

Using a dough hook, knead for 8 minutes.

Place dough in a large, lightly oiled, bowl, cover with plastic wrap. Place in refrigerator for up to 5 days. Remove dough at least an hour before rolling out pizza.