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.
(Servings- 2 pizzas, Prep time- 20 min., Wait time- 1 day -, Difficulty- Easy)
Originally Submitted
1/22/2011
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