Pizza dough ready to cook in 30 min.
Click the source link for a video, instructions for active dry yeast, and other notes.
Makes: 1 – 14″ thicker crust or 2 – 12″ thin crust pizzas
Ingredients
- 1 cup warm water
- 2 1/4 teaspoons 1 normal sized packet fast-acting yeast
- 1/2 teaspoon granulated sugar
- 1 teaspoon salt
- 3 tablespoons olive oil
- 3 cups all-purpose flour approximate
Directions
- Mix 1 cup flour with salt, sugar, and yeast in the bowl of a stand mixer. Set aside.
- Measure warm water (between 120°-130°F) in a measuring cup. Add the oil. Add the liquid ingredients to the dry ingredients and mix with dough hook, scraping the sides of the bowl as needed, until a wet mixture forms. Add one more cup flour and continue mixing, then add as much flour as you need for the dough to come together in a ball (about 1 cup).
- Turn out dough onto a floured surface. Knead for just a few minutes, or until the dough comes together and springs back when pressed with two fingers. Cover and let rest for 10 minutes (optional divide into smaller dough balls before resting).
Optional
– Try resting for 4-5 hours vs. 10 minutes to develop more flavor
Freezing
– After resting, put into a plastic bag or container with non-stick spray and put into freezer
Cooking
– For pellet pizza cooker, set temp to 285 (a little more for a little burnt crust).
– For oven, cook at 500F
Source: Crazy for Crust