Ingredients
FOR THE CRUST (MAKES TWO CRUSTS):
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Extra Virgin Olive Oil
Preparation Instructions
TO MAKE THE CRUST:
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
TO MAKE THE PIZZA:
Preheat oven broiler.
Preheat oven to 500 degrees.
Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.
Lightly drizzle a little olive oil on the dough and use fingers to spread. Top as desired.
Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!
Recipe from here: http://thepioneerwoman.com/cooking/2010/02/my-favorite-pizza/
2 comments:
Do you like this pizza crust better than the other recipe you shared awhile ago from allrecipes?
I like it more in some ways--it takes more planning ahead since it raises for days, but it has a great bread-y taste. Also something I forgot to mention--we followed a comment and baked the pizza on an upside down cookie sheet, and it makes the crust crispier on the outside--so SO good! We cook all of our pizza that way now. I'll try to add that to the recipe tomorrow and explain it better =)
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