Ingredients Jump to Instructions ↓

  1. 3 cups unbleached all purpose flour

  2. 2 teaspoon salt

  3. 1 1/4 cup of lukewarm tap water

  4. 110f

  5. 1 envelope of active dry yeast

  6. 2 tbsp. of olive oil

Instructions Jump to Ingredients ↑

  1. Preparation : Place the flour and salt in a 2-quart mixing bowl and mix well. Make a hole in the center Measure the water and pour it into a small bowl and sprinkle the yeast on the surface of the water and leave it to soften for about 2 minutes, now whisk to completely dissolve the yeast, then add the olive oil and whisk some more. Pour the liquid mixture into the center of the flour and stir with a rubber spatula to form a soft sticky dough. Turn the dough on a floured surface, and knead gently, folding it over itself and scraping it off the surface with a plastic scraper. Avoid adding more flour to the dough or it will produce a tough pizza. Keep kneading for about 8 minutes until the dough is smooth and no longer sticky. Form the dough into a ball and place it into an oiled bowl, then turn it upside down so that the top is now oiled. Cover the bowl with plastic and leave to rise at room temperature until doubled in bulk You can even prepare this the night before and leave it to rise in the refrigerator overnight. Generously flour the counter and place the raised dough on it and divide it in half, give it a round shape with a thickness of 1/8 of an inch or thicker if you so desire, be sure to leave the borders a little thicker. You can even make small individual mini pizzas to be served as an appetizer. Making a pizza for Italians is like a sacred process, they are ever so patient and gentle. It is important that you preheat your oven to 450F. I suggest you bake the pizza on a pizza stone, widely available at any kitchen supply store. Use a paddle to slide the pizza onto the stone with a swift backward stroke


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