Some people say that 00 flour is the only way to go for authentic pizza dough. But any flour will do in our crust! Make sure you leave some time for the dough to rise as part of your pizza prep, too.
- 1 cup lukewarm water
- 1 Tbsp sugar
- 3 Tbsp dry yeast
- 1 tsp salt
- 1/4 cup oil
- 2 3/4 cups flour
in a large bowl, add water and sugar. Give it a quick stir, then sprinkle the dry yeast over top. Give it one more stir and let it stand for 10 minutes so the yeast can activate.
Set aside 1/4 cup of flour.
Add the remaining ingredients to the yeast mixture and stir well.
Sprinkle your counter top or working surface with flour and turn out the mixture onto it. Add that final 1/4 cup of flour to the dough, and knead it 100 times.
Return the dough to a bowl and loosely cover with a clean dish towel. Leave it in a warm spot to rise to approximately twice its size.
Once risen, divide your dough into two balls and roll out flat. Prep your pizza as desired.
Recipe makes two 15-inch pizza crusts.
Submitted by Jean McNelly, Canobie WI
