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Ingredients!
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Proof the yeast! Pour 1/3 cup warm water in a mixing bowl. Dissolve a pinch of sugar in water by stirring. Sprinkle 1 1/2 teaspoons of active dry yeast onto water. Let rest for 10 minutes.
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Once yeast has proofed (mixture is foamy) add another 1/3 cup water and 1 tablespoon of olive oil.
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Add 1 1/2 cups flour into the liquid mixture. Reserve 1/2 cup flour for later step. Sprinkle 1/2 teaspoon of salt over flour.
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Stir mixture with a wooden spoon until a ball of dough has formed.
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Place dough ball on floured work surface and knead while incorporating 1/2 cup of flour.
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Knead for 2-5 minutes until smooth and elastic.
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Pour a splash of olive oil in a clean bowl and roll the dough in oil while coating the sides of the bowl.
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Cover bowl in plastic wrap and let rise for two hours in a warm, dark place.
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After 2 hours, the dough will have doubled in size. It is now ready to be rolled or stretched out.
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Cut dough into two equal size portions. Roll out each ball on floured surface.
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Transfer dough onto greased cookie sheet and cover with desired toppings. I chose tomato sauce, sautéed onions and mushrooms, corn and fresh mozzarella.
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Bake pizzas at 480 degrees for 12-15 minutes or until crust is golden and crispy.
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Slice, serve, eat and enjoy!
Ingredients
⅔ | Cups Water |
1 | Pinch Sugar |
1½ | Teaspoons Active dry yeast |
1 | Tablespoon Olive oil |
2 | Cups All-purpose flour |
½ | Teaspoons Salt |