This is THE BEST easy pizza dough, my friends. I'm walking you through the recipe step-by-step to help you be successful.
Meanwhile in the bowl of a stand mixer with dough hook attachment add the oil, salt, and sugar. Add the heated water to the stand mixer. Then add gluten flour (if using) and 1 ½ cups all-purpose flour. Put the yeast on top of the flour, making sure that it does not directly touch the salt or the hot water.
1. I normally double this recipe for my family of 5 (which includes 2 teenage boys) --see doubled recipe here.
2. Vital wheat gluten (often called gluten flour) may be found in the baking aisle at many grocery stores (near the flour). Or you can buy gluten flour on amazon (aff. link). It is not necessary to use in this recipe but it does help the crumb stick together in a slightly chewier texture.
3. My family prefers all-purpose flour for this pizza dough. Sometimes (when I determine that we need a bit more fiber in our diet), I’ll use part white wheat flour and it works great. I haven’t tried it with 100% whole wheat flour yet.
4. This pizza dough can be made and refrigerated before baking, up to 24 hours in advance (or possibly longer). Make the dough as directed (only don't heat the water). Then place dough in a large covered dough container (dough will rise in the refrigerator). Pull out about 3 hours before baking. Dough can also be frozen in gallon ziplock bags and pulled out 6 hours before baking.