Perfect Pizza Dough

500  grams		All purpose flour
310  grams		water
10  grams		agave nectar
15  grams		salt
2-1/2  grams		g vital wheat gluten
2-1/2  grams		g active dry yeast

Tip: For nutritional information on all the ingredients in Perfect Pizza Dough just click on each ingredient name. Then adjust the serving size for any Perfect Pizza Dough ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

combine all ingredients in bowl of stand mixer. Mix on medium speed for 5 minutes with dough hook attachment on. Let rest at least 10 minutes. Mix again for another 5 minutes on medium speed.

Remove dough to floured surface. Roll into a ball and cut into 4 even portions. Coat each with oil. If you intend to use them right away. Let set covered lightly in plastic wrap for at least an hour.

If you intend to use them at a later date, wrap each dough ball tightly in plastic wrap and set in refrigerator over night. Then freeze any portions you do not want to use.

When ready to use the dough balls, remove from refrigerator at least 2 hours before use to let cool to room temperature. Or , if frozen, remove dough balls from freezer 24 hours before you need them, then let them come to room temperature for 2 hours. Shape, roll out, and top as desired. Bake in a "nuclear" (as hot as your oven will allow) hot oven for 7-12 minutes until cheese is melted and crust is bubbly.

Dough is enough to make 4 12-14 inch really thin, crispy but chewy crust pizzas. This might be the best dough you've ever made.