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This homemade pizza crust comes together quickly. Give the dough time to rise and a couple of kneads, and it's done! Use it as a base for your favorite pie. Enjoy!

Prep Time    : 10  mins
Total Time    : 10 mins

Servings      : 2 pounds


·         2 envelopes (1/4 ounce each) active dry yeast (not rapid-rise)
·         2 tablespoons sugar
·         1/4 cup extra-virgin olive oil, plus more for bowl and brushing
·         2 teaspoons kosher salt
·         4 cups unbleached all-purpose flour (spooned and leveled), plus more for dusting


1.   Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
2.  Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured surface and gently knead 1 or 2 times before using.
3.   Dough can be stored in an oiled bowl, covered with plastic, in refrigerator up to 2 hours. To freeze, wrap dough in plastic and freeze in a resealable freezer bag up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

Source: Everyday Food, March 2010 

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