Making the dough from scratch:
It was nice having a stand-alone mixer to mix the dough
Then we rolled the dough into a ball (it was extremely sticky)
We then stretched it out and added toppings (BBQ sauce, fresh mozzarella, onions, BBQ chicken)
|Prep Time: 5 Minutes||Cook Time: 15 minutes||Difficulty: Easy||Servings: 12|
- 1 teaspoon Instant Or Active Dry Yeast
- 1-½ cup Warm Water
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- ⅓ cups Olive Oil
Preparation InstructionsSprinkle 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.
***Makes 2 crusts.