How to make it

  • Combine water, sugar, and yeast. Let sit until foamy (about 4-5 minutes).
  • Combine flour and salt into the bowl of stand Mixer. Pour in yeast mixture and olive oil.
  • With the dough hook, mix together everything on medium speed until a dough ball forms, about 5 minutes. If the dough is sticky, add more flour. If it is crumbly, add more water. The dough should be elastic.
  • Turn onto lightly-floured surface, and knead a few more times. It should form into a nice ball of dough, that springs back when you touch it, and has a slightly vevelty texture.
  • Put dough in an oiled bowl, and roll it around to coat the entire ball.
  • Cover with a damp tea towel, and let rise in a warm spot for about 60 to 90 minutes. I set my oven on Warm (170 degrees) as I am prepping the dough. Then I put the dough in the oven, and turn the oven off.
  • Once it rises, return to the floured surface and knead it a few more times.
  • Divide the dough in half or thirds. Form each half into a ball.
  • Roll out and top and bake. It is best baked at 500 degrees.

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