We like our pizza. A few years back I found a crust recipe that we adored, but it needed time to rise. That was fine for days where I knew I would be able to get it made ahead of time, but most times life got in the way and we ended up having a blue box of macaroni and cheese instead of the homemade pizza we craved. Sure, I could have made the dough a day or two prior and stuck it in the freezer, but that still required making sure I had time for it to rise the day I prepped it.
So I turned to the Internet. The place with all the answers – true or not.
I tried a few different versions, and finally, one blustery and cold fall day, we combined this and that and came up with this recipe. The first time we had it was during the first day of Icemaggedon. It was the perfect lunch for a icy day.
Now, have your go at it.
- 2¼ teaspoon active dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 3-4 tablespoons olive oil
- 1 teaspoon salt
- 2½-3 cups bread flour
- Measure warm water and sprinkle yeast and sugar on top. Let sit for a couple minutes so the yeast can activate.
- Measure flour into mixing bowl. Add salt and mix to combine.
- Add yeast mixture to the flour and combine. Add additional flour, if needed.
- Add olive oil a tablespoon at a time until a tacky, not sticky, dough is formed.
- Knead dough for 5-7 minutes.
- Form dough into ball and cover with a damp towel for 10 minutes (this improves the dough’s elasticity, and makes it easier to roll out).
- Roll out dough to desired size, add toppings and bake in 500 degree oven for 12-15 minutes or until done.