1 tsp yeast
1 1/2 cup warm water
4 cups flour (all-purpose)
1 tsp salt (kosher is best)
1/3 c olive oil
Directions:
Sprinkle yest over 1 1/2 cups warm water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed - with paddle attachment - drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined & the dough comes together in a sticky mass.
Coat a separate mixing bowl with olive oil - drizzled lightly. Form the dough into a ball. Toss to coat dough in the olive oil then cover the bowl tightly with plastic wrap and set aside for 1-2 hours or store in the fridge until you need it.
NOTE: It's best to make the dough at least 24 hours in advance or up 3-4 days (best).
When you are ready to make the pizza, grab HALF of the dough and squeeze the dough toward the bottom to form a nice, tight, pulled ball. Roll the dough out - thick or thin - however your preference is. When you have it perfect, lay it on an oiled baking sheet or pizza pan. Drizzle a little live oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
Preheat oven to 375*.
Top it with your favorite toppings then bake for 15-17 minutes - until crust is golden brown and toppings are bubbly.
This is our Go-To pizza crust - especially for BBQ Chicken Pizza or Chicken Alfredo Pizza! YUM!
Happy Baking!Other Judd related blogs/articles you might be interested in:
Family Blog or BellaOnline Cleaning
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