Ingredients Jump to Instructions ↓

  1. 2 Quick-rise yeast

  2. 1 tablespoon 15ml Salt

  3. 7 cups 437g / 15oz To 7-1/2 all-purpose flour -- Divided

  4. 2 cups 474ml Water

  5. 1/4 cup 59ml Plus 2 ts olive oil

  6. 1 teaspoon 5ml Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine yeast, salt and 3 c flour in mixer bowl. Heat water olive oil and sugar in small saucepan, over medium heat until very warm (125F-130F). At low speed, beat into dry ingredients just until blended. Increase speed to medium; beat 2 minutes. Add 1 c flour; beat 2 minutes more. With wooden spoon, gradually stir in 3 cups flour to make a soft dough. On floured surface, knead dough until smooth and elastic, 8 to 10 minutes, adding additional flour as necessary to keep dough from sticking. Shape dough into ball; cover and let stand 15 minutes. Grease 2 large cookie sheets. Divide dough in half; press into 2 12" rounds on prepared cookie sheets. Brush each with 1 ts olive oil; cover and let rise in warm place until doubled in bulk, about 30 minutes. Press edges of dough to form a 1" rim. Preheat oven to 450F. Bake dough 20 minutes. (Can be made ahead. Cool completely. Wrap and refrigerate up to 2 days or freeze up to 3 months. Unwrap crust and bake on cookie sheet in preheated 450F oven 5 minutes.) Prepare your choice of the following recipes; bake 10 minutes more.


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