Gozney Pizza Dough

This recipe requires minimal ingredients but it does require time.  I've converted this to my standard of easiness: I use instant yeast which cuts down on 1 of the 2 rise times.  I also make a double batch and freeze half of the dough balls for a quick pizza night any day of the week.  And because I prefer not to measure any of my ingredients by grams, or to mix any of my dough by hand, I've modified the ratios.

Gozney Pizza Dough

Recipe modified from Gozney

12 cups flour

2 Tbsp salt

1 1/2 tsp instant yeast 

5 c. water

Combine all dry ingredients in an electric mixing bowl.  Add water and mix for 10 minutes.  

Roll dough out onto greased counter or cutting board.  Cut in half and let rest for 5-10 minutes.

Cut each half into 6 equal pieces (a scale is helpful here).  Shape each piece by hand into a smooth, flattened round.  Place 6 rounds on a greased or silicone lined baking sheet and cover with a lid.

Place cookie sheets in fridge if using in the next day or two, or freeze for up to 3 months.

When ready to make pizza, remove dough balls from fridge and leave out at room temperature for at lease 6 hours (9-12 hours if frozen).