Some active dry yeast brands do not require to dissolve the yeast in water, and can be mixed with flour instead. Always check package instructions.
These easy tips will help you get the BEST pizza dough every SINGLE time:
1) Pay particular attention to the type of flour you use, and to the water temperature. These two aspects are critically important to achieve a really perfect result.
2) Sifting the flour avoids the formation of lumps, and allows good oxygenation of the dough.
3) It's best to mix the salt with a little bit of the water you'll be incorporating into the dough, and add it as late as possible.
4) Stop kneading when the dough is compact and elastic, moist but not sticky. If you lightly dip your finger into the dough and the hole bounces back slowly, then the dough is ready.
If you're using a mixer, stop mixing when the dough comes off completely from the bowl.
5) Let the mixture rest until at least doubled in size. This process gives a good pizza great digestibility.
6) Do not over-knead! This may cause it to overheat and the glutinous mass to break, and at that point, the dough will no longer be usable.
Can I freeze the pizza dough? Yes, absolutely!
I recommend that you freeze the dough before the last resting time. So, right after you form the small balls.
I freeze the pizza balls individually. You can put them on a tray and freeze them for 10 minutes, then transfer each ball in a zip-lock bag and keep it in the freezer for up to 3 months.
When needed, simply take the dough out of the freezer, and allow to defrost at room temperature, then proceed to make your pizza.