Prep time: 15 minutes
Cook Time: 1 hour (This includes 40 minutes resting of the dough)
Serves: Makes a 10” to 12” pizza crust
1. 2 to2 1/3 cups all-purpose flour (divided into 1+1 1/3 cup)
2. 2 1/4 tsp instant yeast
3. 1 1/2 tsp granulated sugar
4. 3/4 tsp salt
5. 2 tbsp olive oil + additional
6. 3/4 cup warm water (make sure the water is not boiling hot, this will kill your yeast)
• Add one cup of flour, instant yeast, sugar, and salt to a large bowl.
• Add olive oil and warm water, and use a wooden spoon or silicone spatula to mix well.
• Now add the remaining 1 1/3 cup of flour. Mixing until the dough is a consistent, elastic ball (see video above recipe for visual representation). The dough will be slightly sticky but still manageable with your hands.
• Take a clean large bowl and drizzle it with olive oil. Grease it well on the sides
• Now lightly dust your hands with flour and roll the dough into a ball, and transfer to your greased bowl.
• Roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and keep aside, preferably in the warmest corner of your home. Avoid direct sunlight.
• Allow dough to rise for 40 minutes, or until doubled in size.
• Once the dough has risen, gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about five to seven minutes).
• Use either your hands or a rolling pin to work the dough into 12" circle.
• Transfer dough to a parchment paper lined pizza pan, and pinch the edges to make a crust. Alternatively, you can fold over the edges.
• Drizzle additional olive oil over the top of the pizza, and brush over the entire surface.
• Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
• Add desired toppings and bake in a preheated oven at 215° C for 15 minutes, or until toppings are golden brown. Slice and serve.
Super Tip: In case you make the dough in advance, let the dough rise as indicated in the recipe, deflate it, knead into a ball, and wrap it tightly so it doesn't dry out. You can store in the refrigerator for several days, or freeze for up to a month. When using pre-prepared dough, let it reach room temperature before working it into the crust circle.