|
|
Instructions |
|
|
|
1. Preheat oven to 500 °F for 30 minutes with pizza stone inside the
oven. Reduce heat to 450 °F.
|
|
|
|
2. In a bowl, combine the water, yeast and sugar. Let stand until the
mixture foams on top, about 5-10 minutes. In a stand up mixer, it
is important to work with the dough hook. Combine the flour and
salt.
|
|
|
|
3. Increase the speed to medium and add the yeast mixture until a
soft ball forms. Remove the dough from the bowl and knead for a
few minutes on a floured surface to prevent sticking. Place in a
lightly oiled bowl and cover with a clean cloth. Let the dough rise
for about 1 hour in a warm and draft-free area.
|
|
|
|
4. Cut the dough in half. Use the pizza dough immediately or
refrigerate it (less than 48 hours), otherwise place it in an airtight
bag and freeze. This recipe will make two 9-inch pizzas. Roll out
the pizza dough and place on to pizza stone. Cook for 4-5 minutes
a side and remove, allow to cool on wire rack.
|
|
|
|
Originally Submitted
4/1/2018
|
