"This recipe makes enough dough for 4 (12-inch) pizza crusts. Use to make as many pizzas as desired, then refrigerate any remaining dough up to 2 days or freeze up to 3 months."
Mix 4 cups flour, Parmesan, yeast and salt in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 min. or until smooth and elastic, gradually adding remaining flour.
Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray each piece with cooking spray. If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.
Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray. Seal bags; refrigerate up to 2 days or freeze up to 3 months.
Chef John does the math, proving that good Parmesan is so worth it.
Not sure what to put on your crust? Have some fun by creating your own combination of pizza toppings by mixing and matching toppings as desired.
Since this recipe makes enough dough for 4 crusts, you can always have some dough on hand in your fridge or freezer for a quick pizza. Or, you can use all four right away for a huge pizza party!
Thaw dough in refrigerator overnight before using as directed.
I loved this recipe. Probably the best pizza dough recipe I have found. My family loves it!
I cut this recipe in half and used warm water instead of cold. Then I let the dough rise for about an hour before I rolled it out. It was good. The Parmesan adds nice flavor.