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Instructions |
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Add warm water to bowl with yeast. Let proof for five minutes. Continue if yeast turns foamy, or toss and start over with new yeast if it doesn't.
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Add olive oil, salt, and flour. Combine in stand mixer with dough hook on low. If too sticky, add additional flour one tablespoon at a time. Let knead seven minutes.
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Turn off when dough springs back a little when you poke it. Cover with a damp towel in a warm place for 30-60 minutes.
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After rising, remove from the bowl and divide into two equal size pieces. Use immediately for your favorite pizza recipe or store in a loosely covered container in the fridge for up to three days. Be sure to let dough warm for 30 minutes if refrigerated to make it easier to stretch into shape.
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Suggestions |
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Tip - you dont need to use a mixer, can also do by hand
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Originally Submitted
1/17/2018
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