How to make it

  • To the bowl of an electric mixer with a dough hook, add ingredients in the order listed.* With instant yeast, you don't need to a "sponge" first.
  • Mix on low, gradually going up to medium, just until dough pulls away from the bowl and a small ball forms.
  • Transfer to an oiled mixing bowl and put in refrigerator overnight (12-24 hrs.). If you don't have the time, this works almost as well letting it rise in a warm, draft-free spot for a few hours, until dough is doubled.
  • Preheat oven with pizza stone in it to 500˚.
  • Turn dough out to a floured surface, kneading for a few minutes.
  • Divide dough into 2 or 3 portions. Gently press out with hands first, then roll to desired thickness (I like it thin, so I do 3 roughly 8-inch rounds).
  • Dust pizza peel with fine corn meal and put one pizza on it, brush top lightly with olive oil, poke all but outer edges with a fork.
  • Bake naked for 3 - 5 minutes (punching down bubbles in the middle).
  • Top with favorite pizza toppings then bake until golden and bubbly. Or let the naked pizzas cool, then freeze for another day.
  • * Or use the dough setting on a bread machine ... this makes it super easy.

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