I have several versions of pizza dough. Most of them require sitting in the fridge overnight which isn’t quite ideal sometimes. They do have more yeast flavor I think though. This pizza dough is fast and thick and is part of my quest to save the world by “ditching the mix” (or log, or anything out of a tube, box or tub). I like to add pizza sauce (pasta sauce with oregano sprinkled on), mozzarella, pineapple, tomato, onion and green peppers.
1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
2 Tbsp. olive oil
2 1/2 cups flour
1. Preheat oven 450 degrees. Dissolve yeast in the water. Then add the rest of the ingredients.
2. Knead the dough for 5 minutes.
3. Roll out onto a greased pan or stone. (I like using the large rectangle stone I got from Pampered Chef) Bake for 15-20 minutes (depending how crunchy you like the pizza) or until golden brown.
I always mix the yeast, water and sugar together on any recipe. Then, wait 5 minutes. This takes longer, but you will ensure that your yeast are alive and well instead of using dead yeast and wasting your flour.
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