This is round two, for my husband and I’s take on our hometown favorite pizza dough. We have so many amazing authentic pizza dough shops back home. This is a classic thicker crust recipe. We believe the key to this one is fermentation.

Ingredients:
4 cups of AP Flour
3/4 tsp sugar
3/4 tsp kosher salt
1 cup warm water
3 tsp active dry yeast
4 TB vegetable oil (I’ d rather use canola or olive oil but we are pretty sure the shop uses vegetable)
Canola oil cooking spray

Directions:
Place all the dry ingredients (except for the yeast) in a stand mixer with dough hook.

Now place the yeast in the warm water and let proof for about 5 minutes.

Add yeast mixture and oil to dry ingredients and knead with dough hook for 6-8 minutes and work up to medium speed.

Once dough forms a ball.

Place the dough on lightly floured surface to knead by hand for 30 seconds.

Place the dough ball in a canola sprayed glass bowl to allow to double in size (about 60 to 90 minutes. Cover with plastic wrap.

Once the dough has doubled in size place it in the refrigerator to ferment for at least 48 hours.

Take bowl with dough out of refrigerator to come to room temperature for at least two hours before baking. Please keep plastic cover over dough.

Preheat oven to 500 degrees

Roll out into deep dish pan.

Place the toppings to your liking on the dough and bake the pizza for 30 minutes. Remove from oven and enjoy.