Adapted from Cooking Light
This is the pizza dough for the lazy hound! No rising! Nearly the whole thing is made with the stand mixer, and the process takes about 25 minutes, including mixing time. I always keep some in the freezer, and then you look like Ina Garten when you can just whip up homemade pizza any old time you like.
Yield: 2 pizzas or 8 calzones
1 package active dry yeast (about 2 1/4 tsp)
1 c warm water (100-110 degrees F)
1 1/4 c cold water
2 T olive oil
1 tsp sugar
1 tsp salt
5 1/2 c unbleached bread flour, divided
1. Dissolve yeast in 1 c warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 c cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
2. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes. Mix on low 6 minutes, or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic, about 2 minutes. Add enough of the remaining 1/4 c flour, 1 T at a time, to prevent dough from sticking to hands.
3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for one hour before using.
Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.