16-Inch Pan Pizza Dough (Flavor-Boosted with Diastatic Malt)

Stand-mixer pizza dough with garlic, oregano, and diastatic malt baked right in — cold-fermented for real pizzeria flavor.

Makes one 16-inch pan pizza (about 10 slices). About 20 minutes of hands-on work; the rise and cold ferment do the rest.

Ingredients

• 1 cup warm water (105–110°F)
• 2 tsp active dry yeast
• 1 tsp sugar
• 3 cups all-purpose flour
• 1 1/4 tsp salt
• 1 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp dried oregano
• 1 1/4 tsp diastatic malt powder
• 2 1/2 tbsp olive oil

Instructions

1. Bloom the yeast. In the stand mixer bowl, combine warm water, sugar, and yeast. Stir once and let sit 5–8 minutes until foamy.
2. Add dry ingredients. Add flour, salt, garlic powder, onion powder, oregano, and diastatic malt powder to the bowl.
3. Mix. Attach dough hook. Mix on low speed (1–2) for 30–45 seconds until shaggy.
4. Add oil. Drizzle in olive oil. Continue mixing on low for 1 minute.
5. Knead. Increase to speed 2–3 and knead 7–9 minutes, until dough is smooth, elastic, and slightly tacky. If too wet: add flour 1 tbsp at a time. If too dry: add water 1 tsp at a time.
6. Rise. Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise 60–90 minutes until nearly doubled.
7. Cold ferment. Punch down gently, cover airtight, and refrigerate 2–24 hours.
8. Warm up. Remove from fridge 30–45 minutes before baking.
9. Pan it. Lightly oil a 16″ pizza pan. Stretch dough to fit pan, leaving a slightly thicker edge.
10. Bake. Top as you like and bake at 475°F on the lower-middle rack for 13–16 minutes, rotating pan halfway through. Optional: broil for 30–60 seconds at the end for extra browning.