Prep time: 15 minutes
Rest time: 1 hour 10 minutes
- 3 1/2 cups all purpose flour (plus additional 1 cup)
- 1 packet of active dry yeast
- 1 tbs. sugar
- 1 tbs. salt
- 2 tbs. olive oil (plus additional 1 tbs.)
- 1 1/2 cups warm water
- In a bowl of a standing mixer (if you don’t have one, no worries you can knead the dough by hand) add in 3 1/2 cups flour, salt, sugar, and yeast. Mix to combine.
- With the mixer running on low start to add in your warm water.
- Once the dough has come together, and with the mixer still running, add in the 2 tbs. of olive oil.
- At this point your dough has come together but is still quite sticky. With the mixer still going start to add in 1 tbs. of flour at a time until the dough doesn’t look wet anymore. I use about an additional 1/2 -1/4 cup while doing this.
- Remove the dough from the bowl and place on a clean well floured work surface and knead the dough by hand until is no longer sticky.
- Add in remaining 1 tbs. of olive oil back into the bowl of your mixer and spread around the entire bowl. Add back in your knead dough and cover with a clean kitchen towel. Place in a warm place for about 1 hour or until dough has doubled in size.
- Remove dough from bowl and cut in half. This makes 2 pizza dough’s. If using right away let sit for 10 minutes covered with some plastic wrap.
- If not cover with plastic wrap and place in the fridge overnight. If not using in the next day or so you can place dough in the freezer.
Cooks note: When making the pizza I don’t roll out it with a rolling pin or add any additional flour. I stretch the dough out by hand. I then bake it at 400 degrees for 15-20 depending on how thick I’ve made the crust. ENJOY and stay SAFE!