I have found this recipe is best split into two crusts and rolling it thinner, this way you get two pies for the price of one. The other option is to slather the other half with some garlic and baking it into some yummy breadsticks! Oh the choices......
I'll update this post soon to include pictures, it isn't long before I roll out another batch of dough for experimentation.... my roommates love me.
Ingredients:
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon brown sugar
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon salt
- 2 tablespoons olive oil (or any oil you have lying around, mine tends to be veggie)
- 3 1/3 cups all-purpose flour
Directions:
(Adapted from the link above)
- In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
- Stir the salt and oil into the yeast solution. Mix in 3 cups of the flour.You want the dough to form a ball, but still be sticky.
- Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. (This is where you would divide the dough in half if you would like a thinner crust.
- Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately, but don't forget to preheat the stone with the oven! If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
- Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.
