Pioneer Woman's Pizza Dough
| Summary | |
|---|---|
| Prep time | 15 min + 1-2 hours (rising time) |
| Cook time | 8-10 min |
| Source | The Pioneer Woman Cooks |
| Yield / serves | 2 pizza crusts |
| Rating | Excellent |
Ingredients
- 1 1/2 c warm water
- 1 t or 1/2 packet active dry yeast
- 4 c all-purpose flour
- 1 t kosher salt
- 1/3 c extra virgin olive oil, plus more for drizzling
Preparation
Pour 1 1/2 c warm water into a bowl. Sprinkle the yeast over the water. Combine the flour and salt in a mixing bowl. With an electric mixer on low speed, drizzle in the olive oil into the flour until just incorporated. In a separate bowl, gently stir the yeast/water mixture; and drizzle it into the flour/oil mixture; mix until the dough forms a ball. (You can also mix by hand until the dough comes together.)
Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1-2 hours or cover with plastic wrap and store in the fridge for up to two days.
To prepare the pizza, preheat the oven to 500°F. Divide the dough in half. Lightly drizzle olive oil on a pizza pan or rimmed baking sheet. Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers. The thinner the better! Lay the desired toppings over the dough and bake the pizza for 8-10 minutes, until the edges of the crust are golden brown.
Note: The dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months.
