June 10, 2010

Pioneer Woman's Pizza Crust

I have made LOTS of pizza, and this dough just became my favorite. It was light and yummy. Not too heavy or bready or thick. Soooo perfect!

1 tsp. yeast
1 1/2 c. warm water
4 c. flour
1 tsp. salt
1/3 c. extra virgin olive oil

Pour 1 1/2 c. warm water into bowl; sprinkle yeast over and let sit. In your bosch, combine flour and salt. With mixer on low speed, drizzle in the olive oil until just incorporated. Gently stir the yeast into the water and then drizzle it into the flour mixture. Mix until the dough forms a ball. Cover and let sit for 1 to 2 hours. You can also wrap in plastic wrap and store it in the fridge for 2-3 days.

Preheat oven to 500 degrees. Divide dough in half. Lightly drizzle olive oil on pizza pan. Using your hands, stretch dough into desired shape (do not roll). Add sauce and toppings. Bake for 8-10 minutes, until crust is golden brown.

*When I made this, I made one pizza and put the other half of the dough in the fridge. 3 days later, I took the other 1/2 out around 3:00 p.m. By 6:00, it was ready to bake! So easy!

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