Italian Pizza Dough
About 4-5 Individual pizzas more or less.
Place water in the bottom of the mixing bowl
Place the dough hook on your mixer and raise the bowl
Once your dough is developed stop the machine and add your olive oil, turn on the machine at a quick pulse and stop. This will help with removing the dough.
Portion the dough into 6 oz portions for an individual pizza. About 4-5 portions more or less.
Here is how to make your Dough balls. In order to form each portion of pizza dough into a ball hold your hand like a spider over the dough piece, roll your dough into a ball, continue to roll while applying pressure with your palm and heel of your hand. You will feel the dough grab the table and begin to roll in the palm of your hand. If this is too difficult you may fold the top of the dough piece into its center and continue buy turning it a quarter turn and repeating until you go full circle (see image above). Turn your shaped pizza dough ball seam side down when placing it into your oiled container.
If you plan on making Italian Pizza the next day, place each dough ball in its own individual oiled plastic container and refrigerate overnight. If you want to make Pizza right away then leave your containers of portioned pizza dough on the counter covered to rise till double in height, It could take as long as 1 1/2 hours.
When working with refrigerated dough you should remove your dough 1 hour before making your Italian Pizza.