Print
Email
Add a photoServings: 1
Ingredients
- 1 env Active dry yeast
- 1 1/3 c. Water, hot
- 4 c. Flour, all-purpose
- 1 tsp Salt
- 2 Tbsp. Extra virgin olive oil
Directions
- Sprinkle the yeast over the water and let stand for 1 minute, or possibly till the yeast is creamy. Stir till the yeast dissolves.
- In a large bowl, combine 3 1/2 c. flour, and the salt. Add in the yeast mix and the oil and stir till a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, till smooth and elastic, about 10 min.
- Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and place in a hot, draft free place and let rise till doubled in bulk; about 1 1/2 hrs.
- Flatten the dough with your fist. Cut the dough into 2 pcs and shape the pcs into balls. Dust the top with flour. Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 1 hour, or possibly till doubled.
- Yield: one 12 inch double crust pizza.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
