Ingredients
1 teaspoon instant yeast
1 teaspoon sugar
3/4 cup warm water, (around 100-110°F) (not too hot or it will kill the yeast)
2 cups all-purpose flour
1 tablespoon + a bit more for brushing over the crust
1 teaspoon salt
1 teaspoon instant yeast
1 teaspoon sugar
3/4 cup warm water, (around 100-110°F) (not too hot or it will kill the yeast)
2 cups all-purpose flour
1 tablespoon + a bit more for brushing over the crust
1 teaspoon salt
Steps
- In a large bowl or a stand mixer bowl - Gently stir together sugar and warm water. Sprinkle yeast on top and stir a bit. Let sit about 7 - 8 minutes until it's bit foamy.
- Add the flour, olive oil, and salt, stirring by hand (it's a workout!) or with the dough hook in your stand mixer. Mix until it's soft - it will be a little sticky. If it's too sticky - add a little more flour
- When it pulls away from the sides of the bowl, knead it on a well-floured surface or continue with the dough hook of your stand mixer for about 6 minutes. The dough's ready when it springs back after you push it slightly.
- Put the dough in a clean and buttered or greased bowl and cover with a dish towel. Let rise in a warm spot for 45 minutes to an hour. Use immediately or refrigerate for up to 24 hours. If you refrigerate - let it come to room temperature before trying to shape and use.
- Preheat your oven to HOT: 475 degrees F.
- While the oven heats, punch the dough and divide into two halves. Shape each half into a pizza crust about 1/4" thick on a well-floured surface. Use your hands (I put olive oil on mine first) or use a rolling pin.
- Place on an greased baking sheet and prick the surface a few times with a fork. Brush very lightly with tomato sauce.
- Add your favorite toppings and cheese.
- Bake 15 to 20 minutes until browned.