In the bowl of stand mixer, combine ¾ cup of warm water, yeast, sugar and salt. Let stand for 1 min.

Add 2 ¼ cups warm water, ¼ + ⅛ cup olive oil and follow the steps for adding the flour.

IMPORTANT: (if using an active yeast)

If you are using the active yeast: Add warm water (110 F to 120 F) to the bowl, then add yeast and sugar. Stir. Let it sit for about 10 to 15 minutes. Then add 2 ¼ cups warm water, ¼ + ⅛ cup olive oil, 1 TBSP salt. Continue to the adding flour.

ADDING FLOUR

Attach the dough hook to the mixer and start on a low speed. (just for a few seconds)

Then add 3 cups of flour and mix until combined. (about 1 minute)

Your next step is to add the rest of the flour which is 2 ½ +⅛ cups.

Keep mixing in a low speed for about 2 minutes and then gradually increase the speed to medium until a ball forms.

Then let the mixer kneed your pizza dough for about 6 minutes.

IMPORTANT: If the dough doesn't release from the sides of the bowl, add 1 or 2 TBSP of flour.

Once the kneading is finished, shape the dough and coat with olive oil.

Cover with kitchen towel and let dough rise in warm area until double in volume, about 60 to 90 minutes.

Remove the kitchen towel from bowl and place your fist in the center of the dough to punch down.

Fold the dough back onto itself 5 to 6 times. (it doesn't need to be perfect)

Then divide the dough into 6 to 9 equal portions or form the dough into individual balls.

Lightly coat each ball with olive oil.

Wrap each ball with plastic wrap and slide into a freezer bag.

You can freeze pizza dough for up to 3 months.

Enjoy and share.