Make-Ahead Pizza Dough
Why This Recipe Works
Pizza dough should be chewy and strong enough to be stretched, so high-gluten (high-protein) bread flour was a must for our pizza dough recipe. A bit of extra-virgin olive oil added flavor to the dough, but it also helped with browning and tenderized the otherwise tough dough. We tested dough kneaded in both a food processor and a stand mixer and found that the food processor produced nearly identical dough in a fraction of the time for our make-ahead pizza dough recipe.