Recipe

Name Pizza Dough
Source Wine Bites
Course Entree
Original

1 cup warm water
1 package active dry yeast
3 tbsp olive oil
kosher salt
3 cups flour

Pour the warm water into a bowl. Sprinkle the yeast over it and let stand until the yeast dissolves and gets a little foamy - about 5 minutes. Whisk the olive oil in with a pinch of salt. Using a wooden spoon beat in the flour 1/2 cup at a time until a soft and sticky dough forms - may not need all the flour. Turn dough onto floured work surface and knead until smooth - 8 to 10 minutes.

Brush a large bowl with olive oil. Divide the dough into two balls and transfer to the bowl. Cover with a clean kitchen towl and let rise in a warm place until doubled - about 2.5 hours.

Gently separate the balls. and gently press out the air - do not pack the dough.

Can store in refrigerator for 1 day, or wrapped tightly in the freezer for 1 month. Thaw for 3 hours before using. Room temperature if stored either way.

Parsed Ingredients
whole fraction measure ingredient
1 cup warm water
1 package active dry yeast
3 tbsp olive oil
3 cup flour

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