Prep Time: 2 hours | Cook Time: 5 minutes
- 2 1/4 tsp yeast (One packet's worth)
- 1 cup warm water
- 3 cups flour
- 1 tsp salt
- 1 tbs sugar
- 2 tbs olive oil
In the bowl of a stand mixer with the paddle hook attached, combined the yeast and warm water, and let rest 5 minutes. The yeast will dissolve and bubble.
Meanwhile, combine the flour, salt, and sugar.
Add the oil to the yeast mixture, then begin slowly incorporating the flour mixture by pouring about 1/3-1/2 in at a time and stirring to incorporate.
Once all the ingredients are mixed, knead the dough either by hand or with the hook on medium-low speed until the dough is smooth and elastic, this will take about 7-10 minutes.
If the dough is too wet or sticky, slowly add up to 1/4 cup more flour, about 1 tbs at a time.
Lightly coat a large mixing bowl in olive oil, then shape the dough into a ball and transfer it to that bowl, turning the dough to completely coat in olive oil.
Cover first with a damp paper towel then plastic wrap, and set aside to let rise somewhere warm until it has doubled in size, about 1-2 hours.
Turn out the dough to a lightly floured surface and punch it down to release excess air.
Cut the dough in half, then flatten into as close to a circle as you're able. (Remember, flavor matters more than taste, and if it's funny shaped, just call it "artisanal"!)
From here, either par bake or top as desired. We par bake it at 375 F for about 5 minutes, just enough to barely cook the dough. It makes for a crustier crust that resists getting soggy from the sauce.
This recipe comes from my mom and we've been using it at least 10 years, likely longer. We always like to par bake them before adding all the toppings, brushed with olive oil and a seasoning that will go well with the intended pizza.
It's works well with a bread machine if you don't want to do the kneading and proofing yourself.