Ingredients
- 1 teaspoon Instant Or Active Dry Yeast
- 1-½ cup Warm Water
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- â…“ cup Olive Oil
Process
Sprinkle yeast over 1 ½ cups warm (not lukewarm) water. Let stand for a few minutes. 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, and the dough comes together in a sticky mass. 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 set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better. When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Brush a little olive oil on the dough, making sure to get it on the edges. Very lightly sprinkle some salt and garlic on the crust. Preheat oven to 375 degrees. Top your crust with your toppings of choice.
