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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe goes with Shiitake Mushroom and Gorgonzola Pizza, Olive-Potato Pizza, Tomato Pizza with Garlic and Smoked Gouda, Leek, Ricotta, and Walnut Pizza Ingredients:
1 teaspoon sugar |
1 package dry yeast (about 2 1/4 teaspoons) |
1 1/4 cups warm water (100° to 110°) |
3 cups all-purpose flour, divided |
1 tablespoon olive oil |
1 teaspoon salt |
cooking spray |
Directions:
1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 3/4 cups flour, oil, and salt to yeast mixture; stir until blended. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough in half. Shape dough according to recipe directions.
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