This recipe makes about 2 pizzas the size of a cookie sheet each. If you want your crust to be thicker, multiply recipe measurements by 1.5.
Ingredients:
- Flour (~3 cups, precisely 370g) (1.5x = 555g)
- Sugar (1 Tbsp.)
- Olive Oil (1 Tbsp.)
- Active Dry Yeast (1 Tbsp.)
- Salt (1 tsp.)
- Warm Water (1 cup)
Add warm water to medium sized mixing bowl with 1 Tbsp. of sugar and 1 Tbsp. of active dry yeast. Let mixture sit for about 5 minutes for the yeast to activate, it should get foamy.
Add 1 Tbsp. of olive oil, 1 tsp. of salt, then mix.
Measure 370g of flour and add to mix. Stir with spatula until combined enough to knead. Flour a smooth surface, and knead until dough is smooth and springy.
If formed into a ball and poked with a finger, the dimple should spring back around 30-50%.
Flower the bottom of the mixing bowl, roll dough into a ball and put back in the bowl. Cover bowl with a damp rag. Let sit for 15-30 minutes to rise.
Line 2 cookie sheets with foil, and spray with thin coat of oil.
Re-flour flat surface if needed.
After rising, cut dough ball in half, roughly re-form each half into a ball again, and use rolling pin to flatten to around the size of a cookie sheet.
When placing on baking sheet, flip pizza dough upside down so the side with less dry flour on it is in contact with the pan. This helps the bottom get crispy, as the dough will have picked up some flour from the floured surface when rolling.
Add sauce, cheese, and toppings, and bake at 400°F for 10-15 minutes. Keep an eye on it, baking time can vary based on oven, dough thickness, and toppings.
Recipe from google search a while back, measurements have been edited and converted to weight by Jared.
#oven #dinner