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Explore Five things to do with extra pizza dough with 3,034,666 views, 63,689 likes, and 2,246 comments. Experience the impact of this video content that has captured audience attention.

Thanks to Haus for sponsoring this video! The first 100 people to purchase two bottles of Haus using my link http://bit.ly/haus_adamragusea2 and my code ADAMRAGUSEA2 will get $10 off and free shipping. My old video about "pizza bread": https://youtu.be/o4ABOKdHEUs Smitten Kitchen's summer squash pizza recipe: https://smittenkitchen.com/2016/08/summer-squash-pizza/ Pre-order Lauren Morrill's new pizza-themed YA novel, "It's Kind of a Cheesy Love Story": https://us.macmillan.com/books/9780374306212 ***DOUGH RECIPE, MAKES ENOUGH FOR FOUR PIZZAS*** 2 1/4 cups (530 ml) warm water 1 tbsp sugar (12g) sugar 1 tbsp (9g) active dry yeast 2 tbsp (30 ml) olive oil 1 tbsp (18 g) kosher salt 5 cups (600g) bread flour, plus more for working the dough additional oil for greasing the dough Start the dough by combining the water, sugar and yeast in a large bowl and let sit for a few minutes. If the yeast goes foamy, it's alive and you're good to proceed (if it doesn't, it's dead and you need new yeast). Add the olive oil and salt and 5 cups (600g) of bread flour. Mix until just combined, then start kneading. Add just enough additional flour to keep the dough workable (i.e. not too sticky) and kneed until you can stretch some of the dough into a thin sheet without it tearing. (NOTE: You will probably need to add a lot more flour. The quantity I give here is just a base line to get your started.) Divide the dough into four equal balls and put them in four containers (ideally glass) and lightly coat the balls and the interior of their containers with olive oil. Cover, and either rise at room temperature for two hours, or put them in the refrigerator and let them rise for 1-7 days. (I prefer the long, cold rise.)

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