image

Ingredients
1 package active dry yeast
1 cup warm water (110 degrees F.)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil
image

Directions
In a large bowl, combine yeast with water, olive oil, salt and stir well to proof.
After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place* until doubled in size, usually at least 1 hour.
* I use my oven to house the dough while it rises. Oven off and its out of the way.
image

 

Preheat oven to 475-500 degrees F.

Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a baking sheet or foil and top with toppings of choice. Place in oven and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal spatula and serve immediately.

Advertisements