This was one of the first pizza dough recipes I ever used to make homemade pizzas, and it always hit the spot. Over the years, I’ve experimented with many different doughs and eventually landed on a sourdough crust that I truly enjoy. However, this recipe remains a great option for those who don’t have a sourdough starter on hand. It’s simple, reliable, and delivers a deliciously satisfying crust every time!
Ingredients:
3 1/4 cup Unbleached Flour
9 oz. Warm Water
3/4 tsp. Active Yeast
1 1/2 tsp. Celtic Salt
2 Tbsp. Extra Virgin Olive Oil or Avacado Oil
Instructions:
- Add yeast to a large mixing bowl
- Add water to the mixing bowl and stir to dissolve the yeast
- Add salt and oil to the bowl and stir together
- Finally, add the flour and mix by hand until a dough forms
- Once the dough has formed, place on a lightly floured surface and knead until smooth and elastic. (Approximately 5 minutes)
- Form a dough ball and place it in a bowl coated with oil to prevent sticking
- Cover the bowl with a moist tea towel
- Allow to rise for 1 hour
- Turn dough onto a lightly floured surface to deflate
- Cut dough into 3 equal sections. Form each section into a tight ball squeezing out all air.
- Roll out at this time to use for a pizza crust or refrigerate until you are ready to use.
- If refrigerated, allow to sit at room temperature for 15 minutes before use.