Ingredients Jump to Instructions ↓

  1. 1 1/4 ounce pa (2 1/2 teaspoons) active dry

  2. -- yeast 1/2 teaspoon sugar

  3. 2 tablespoons olive oil

  4. 2 1/4 cups unbleached all-purpose flour -- (up to 2)

  5. 1/2 teaspoon salt

  6. 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in an additional

  7. 1/3 cup lukewarm water, o il,

  8. 2 cups flour, and salt and blend mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining

  9. 1/4 cup flou r as necessary to prevent the dough from sticking, for 5 to 10 minutes, or unti l it is smooth and elastic.

  10. 1 teaspoon at a time, if it is too dry, or more flour,

  11. 1 tablespoon at a time, if it is too we t, and knead the dough by processing it for 15 seconds.

  12. Put the dough, prepared by either method, in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, and punch it down. The dough is now ready to be formed into pizzas.


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